LOW CARB "SPAGHETTI & MEATBALLS" WITH BAKED TURKEY MEATBALLS & ZUCCHINI NOODLES

INGREDIENTS:

-3 large or 4-5 small zucchini

-2 (one) pound packages of extra lean ground turkey

-1 cup of your favorite pasta sauce (or you can used strained tomatoes in a can & season them)

-1-2 tbsp of grated Romano cheese

-2 cloves fresh garlic, minced

-2 eggs, beaten

-1 tbsp paprika

-1 tbsp garlic powder

-1 tbsp onion powder

-1/2 tbsp Italian seasoning

-Salt/pepper (to taste)

-4 tbsp olive oil, divided

-Dried parsley (optional)

-A spiralizer!!!

This is my first time using a spiralizer and I have to say, I already know it's going to be my favorite tool for creating low carb veggie dishes. It's so simple to use it took me less than 5 minutes to spiralize 3 large zucchinis. You must get one if you haven't already!!! I found mine at Homegoods for $24.

NOTE: I used the "fettuccini" attachment for this dish. You can use the thinner "spaghetti" attachment but I wanted mine to have more of a bite to them.

INSTRUCTIONS:

1. Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray.

2. Combine two packages of ground turkey, 2 beaten eggs, paprika, onion powder, garlic powder and Italian seasoning into a medium size mixing bowl. Salt and pepper this mixture to your liking. Form "meatballs" into medium size balls (about the size of golfballs) in your hands and place them on the baking sheet. Since these have absolutely no breadcrumbs in them, they're not going to form into perfectly round meatballs, (and this mixture is sticky) but form them the best you can. They're rustic meatballs :)

Bake for 20-25 minutes. I took them out and cut one in half just to see how they were doing inside and they were perfectly cooked after 22 minutes. Set balls aside.

3. Heat 2 tbsp olive oil and minced garlic in a skillet for 2-3 minutes over medium high heat. Add zucchini noodles and toss occasionally, season with salt and pepper. Cook for 3-5 minutes until noodles are tender but not super soft. You want them to have a little bite to them because they will soften up and release moisture even after they are done cooking.

4. While the zoodles are cooking, heat other 2 tbsp olive oil in a skillet over very high heat. Place meatballs into pan and sear them for just a couple seconds on each side until they have a little crust on the outside.

5. Top zoodles with your favorite pasta sauce, seared meatballs, Romano cheese and sprinkle with parsley!

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