Zoodles and Meatballs (zucchini noodles with slow cooker turkey meatballs)
Zoodles and meatballs – a timeless combination that never fails to impress! I’ve been whipping up zucchini noodles long before the spiralizer became a kitchen essential, but nowadays, they’ve gained such popularity that you can find them conveniently pre-packaged at the grocery store!
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 12 leftover crock pot turkey meatballs and sauce
- 3 8 oz each zucchinis, cut into long julienne strips (with a mandolin or spiralizer)
- salt and fresh cracked pepper
- 3 cloves garlic
- 1 tablespoons extra virgin olive oil
- 1/4 cup red onion
Instructions
- 1
Prepare the turkey meatballs in your slow cooker by following the specified instructions provided here.
- 2
Place a large nonstick skillet on the stove and set the heat to medium. Once the skillet is warmed, pour in the oil, followed by the chopped onions and minced garlic. Sauté them until they release their aroma, which should take around 1 to 2 minutes.
- 3
Raise the heat to medium-high and toss in the zucchini noodles, sprinkling them with salt and pepper to your liking. Sauté for approximately 1 minute, then stir everything together and continue cooking for an additional 1 to 1-1/2 minutes, or until the zucchini is tender yet retains a slight crunch.
- 4
Quickly transfer the cooked zucchini from the skillet to prevent any further cooking.
- 5
Distribute the zucchini noodles into three separate bowls and top each with four turkey meatballs and a generous amount of sauce. Finish with a sprinkle of grated cheese and savor your meal!