Turkey Meatballs Over Zucchini Noodles
Lighten up spaghetti night with lean turkey meat and fresh "zoodles." I have seen already cut zoodles in the grocery stores if you don't want to take the time.
|1 pound||ground turkey|
|1/4 cup||seasoned dry bread crumbs|
|3 tablespoons||chopped fresh flat-leaf parsley|
|1 1/2 ounces||fresh Parmesan cheese, grated (about 1/3 c.), plus more for serving|
|2||garlic cloves, chopped, divided|
|freshly ground black pepper|
|2 tablespoons||extra-virgin olive oils, divided|
|1 (25-ounce) bottle||marinara sauce|
|4||medium zucchini, cut into noodles with a spiralizer or julienne peeler|
|4 ounces||provolone cheese, grated (about 1 c.)|
Combine turkey, breadcrumbs, egg, parsley, Parmesan, 1 garlic clove, and 1/2 teaspoon each salt and pepper in a bowl. Form into 12 (1 1/2" to 2") meatballs.
Heat 1 tablespoon oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until brown on all sides, 4 to 6 minutes. Reduce heat to medium-low and gently stir in marinara. Simmer, turning meatballs occasionally, until meatballs are cooked through and sauce is thickened, 14 to 16 minutes.
Meanwhile, heat remaining tablespoon oil in a medium skillet over medium-high heat. Add zucchini and remaining garlic and cook until just tender and heated through, 2 to 3 minutes. Season with salt and pepper.
Heat broiler to high with rack in the top position. Sprinkle provolone over meatballs. Broil until cheese is golden brown, 3 to 4 minutes.
Serve meatballs over noodles topped with Parmesan.