Garlic Butter Zucchini Noodles
Garlic Butter Meatballs with Lemon Zucchini Noodles
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)
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!
3 Servings with 1 Leaner Leans, 3 Greens, 3 Condiments and 1 Healthy Fat per serving