Garlic Butter Meatballs with Lemon Zucchini Noodles

 Garlic Butter Meatballs with Lemon Zucchini Noodles

3 Servings

Each with

1 Leaner

3 Greens

3 Condiments

1 Healthy Fat per serving

Ingredients:

20 oz raw ground 95-97% turkey (2 1/2 Leaner Leans)

1/2 Cup reduced fat mozzarella cheese (1/2 Lean)

3/4 Teaspoon garlic powder, divided (1 1/2 Condiment)

1 Teaspoon dried basil (1/2 Condiment)

1/2 Teaspoon dried oregano (1/2 Condiment)

1 bouillon cube (1 Condiment)

1/2 Teaspoon salt (2 Condiments)

1/4 Teaspoon pepper (1/2 Condiment)

1 Cup chopped cilantro (1 Condiment)

4 1/2 Cups zucchini noodles (9 greens)

2 1/2 Tablespoons light butter, divided (2 1/2 Healthy fats)

1 Tablespoon lemon juice (1 1/2 Condiment)

1 Tablespoon Frank’s hot sauce (1/2 Condiment)

Directions:

In a large bowl, combine ground turkey, cheese, 1/2 tsp garlic powder, basil, oregano, bouillon cube, chopped cilantro, salt and black pepper. Mix well with your hands or fork and form medium balls. Arrange on a plate and set aside.

Melt 1 1/2 tablespoons butter in a large skillet over medium-low heat. Cook the meatballs for 8 – 10 minutes on all sides, until browned and cooked through. While cooking, baste the meatballs with the mix of butter and juices. Remove to a clean plate and set aside.

In the same skillet melt remaining 1 tablespoon butter; then add lemon juice, hot sauce, 1/4 tsp garlic powder. Add the zucchini noodles and cook for 3 or 4 minutes, stirring regularly, until zucchini is done but still crisp and juices have reduced a bit.

Push zucchini on one side of the skillet and add the meatballs back to the pan and reheat for a minute or two. Serve immediately. Enjoy!