Low Carb Garlic Butter Lemon Zucchini Noodles and Turkey Meatballs Recipe

Gluten Free
Lunch
Main Dishes
4.5/5
(18 reviews)
Low Carb Garlic Butter Lemon Zucchini Noodles and Turkey Meatballs
Zylo Recipes

Description

Imagine a dish where vibrant zucchini noodles meet savory, perfectly seasoned meatballs, all brought together in a harmonious blend of flavors and textures. This recipe champions the ease of one-pan cooking, offering a streamlined approach to a satisfying and wholesome meal. The zucchini noodles, delicate yet substantial, form the base of this culinary creation.

The secret to achieving their ideal texture lies in a simple preparation technique: gently drawing out excess moisture. A touch of salt coaxes away the water, ensuring that the noodles remain tender and slightly firm, never becoming soggy during the cooking process. This step is crucial, transforming the zucchini from ordinary to extraordinary.

Nestled among the zucchini noodles are the stars of the show: the meatballs. Each meatball is a miniature sphere of savory delight, crafted with a blend of ground meat, aromatic herbs, and just the right amount of seasoning. They are browned to perfection, their surfaces developing a rich, flavorful crust that seals in the juicy tenderness within.

As the meatballs cook alongside the zucchini noodles, their savory essence permeates the entire dish, creating a symphony of aromas that will tantalize your senses. A generous squeeze of fresh lemon juice adds a final flourish, awakening the palate with its bright, citrusy notes. The lemon juice not only enhances the existing flavors but also provides a refreshing counterpoint to the richness of the meatballs.

The result is a well-balanced dish that is both satisfying and invigorating. This zucchini noodle and meatball skillet is more than just a meal; it's an experience. It's the joy of simple ingredients coming together to create something truly special.

It's the satisfaction of knowing you're nourishing your body with wholesome foods. And it's the pleasure of sharing a delicious and easy-to-prepare dish with family and friends. Whether you're looking for a quick weeknight dinner or a light yet flavorful weekend lunch, this recipe is sure to become a staple in your culinary repertoire.

Its simplicity and versatility make it a perfect canvas for your own creative touches. Feel free to experiment with different herbs, spices, or vegetables to customize the dish to your liking. The possibilities are endless!

Preparation Time

Prep Time
24 min
Cook Time
15 min
Total Time
39 min

Nutrition Information

Per 1 servings serving
C
Calories
420 Kcal

C
Carbs
12 g
Fi
Fiber
4 g
Sugar
6 g

P
Protein
42 g

C
Fats
28 g
Saturated Fats 12 g
Unsaturated Fats 14 g

Cholestrol 150 mg
Sodium 600 mg
Potassium 800 mg
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Ingredients

    1.
    Zucchini
    Zucchini
    3 large
    2.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ½ tsp
    3.
    Ground Turkey, Lean, 7% Fat (93% Lean Meat)
    Ground Turkey, Lean, 7% Fat (93% Lean Meat)
    1 pound
    4.
    Garlic
    Garlic
    5 clove
    5.
    Parmesan Cheese
    Parmesan Cheese
    ½ cup, grated
    6.
    Italian Seasoning
    Italian Seasoning
    1 teaspoon
    7.
    Parsley
    Parsley
    4 tablespoon, chopped
    8.
    Crushed Red Pepper Flakes by 365
    Crushed Red Pepper Flakes by 365
    ¼ tsp
    9.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ½ tsp
    10.
    Butter
    Butter
    2 tablespoon
    11.
    Lemon Juice
    Lemon Juice
    2 tablespoon
    12.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ½ tsp

Instructions

    1.
    Slice zucchini into noodles using a spiralizer. Add ½ teaspoon of kosher salt and massage it into the veggies. Place the noodles on a paper towel-lined baking sheet for 10 minutes. After 10 minutes, pat the noodles dry with more paper towels to remove excess moisture.
    2.
    In a mixing bowl, combine the ground turkey, Parmesan cheese, 3 grated garlic cloves, Italian seasoning, parsley, red pepper flakes, and ¾ teaspoon of kosher salt. Mix until all ingredients are well combined with the meat.
    3.
    Using a 1 oz scoop, form meatballs and place them on a parchment-lined baking sheet to ensure consistent size. Roll each scoop into a ball. Heat a cast iron or other heavy-bottomed pot over medium-high heat. Add the butter and wait until it’s melted. Add 2 more minced garlic cloves. Add the meatballs and cook on all sides until thoroughly browned and cooked through, about 5-7 minutes.
    4.
    Add the dried zucchini noodles, lemon juice, and ¼ teaspoon of kosher salt to the pot. Cook for 2-3 minutes, ensuring you scrape all the browned bits off the bottom of the pan to deglaze it and add flavor.
    5.
    Add the meatballs back into the pot and cook for 2 minutes to bring everything up to temperature again before serving. Sprinkle on additional parsley and serve hot!