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01F986C5 2FEB 4E88 9B46 A881669F59B8

“Spaghetti” and Meatballs


  • 2 Tablespoons Fresh Parsley
  • 3 Cloves Garlic
  • 1 Medium Yellow Onion, peeled and quartered
  • 1 Pound Ground Turkey Breast
  • 1 Cup Bread Crumbs
  • 1 Large Egg
  • 1 Teaspoon Italian Seasoning
  • 5 Large Zucchinis, trimmed ends
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Red Pepper Flakes
  • 3 Cups Low Sodium Marinara Sauce
  • 1 Teaspoon Olive Oil
  • ½ Cup Shredded Parmesan Cheese (optional)

Steps to Prepare

  1. Preheat oven to 350 degrees.
  2. Secure the Shredder/Slicer Attachment and shred the parsley, garlic, and onion into a large bowl with the Shredder Blade. In a small bowl, shred Parmesan cheese.
  3. In the large bowl, mix in turkey, breadcrumbs, egg, and Italian herb seasoning thoroughly.
  4. Line a baking pan with foil and lightly spray with cooking spray.
  5. Form golf ball-sized meatballs and line meatballs on the pan.
  6. Bake for 30 minutes.
  7. While the meatballs are cooking, switch to the Spiralizer Attachment and spiralize the zucchini with the Spiralizer Blade. With a kitchen towel, lightly pat dry zucchini to remove excess liquid. Transfer zucchini to a medium bowl and toss with salt.
  8. In a small pot over medium heat, heat marinara sauce and cooked meatballs to a gentle boil. Simmer on low heat.
  9. In a large saute pan, heat olive oil over medium heat. Add zucchini noodles and cook for 2 minutes. Remove from heat and transfer to a large serving bowl. Pour sauce and meatballs over zoodles and top with Parmesan cheese, red pepper flakes and parsley.
  10. Enjoy!