Mozzarella-Stuffed Turkey Meatballs over Zucchini Noodles

Welcome to another edition of the Healthy Teaching Kitchen. In this recipe, we’ve added a healthy spin on a traditional favorite: spaghetti and meatballs. Cooking a meal that is both delicious and nutritious can be so rewarding! Making healthy substitutions for “not-so-healthy” ingredients in recipes can have a positive impact on your overall health.

Yields 8 meatballs (2 servings)
Serving Size: 4 meatballs

Ingredients

• 4 zucchini
• 2 Garlic Cloves
• 4 Parsley Sprigs (garnish)
• 8 oz. Lean Ground Turkey
• 2 oz. Low Fat Ricotta Cheese
• 1 tbsp. Italian Seasoning Blend
• 2 64 oz. Fresh Mozzarella
• 8 fl. oz. Marinara Sauce
• Canola Oil
• ¼ tsp. Salt
• ¼ tsp. Pepper
• 1 tbsp. parsley

Directions

A. Form and Sear Meatballs
1. In a medium mixing bowl, combine ground turkey, ricotta, half the Italian seasoning, ¼ tsp. salt and a pinch of pepper.
2. Divide into 8 equally sized balls.
3. Press your thumb into center of each meatball and place a mozzarella ball in the well.
4. Reform meatball around cheese, making a tight seal.
5. Heat 2 tsp. canola oil in a medium non-stick pan over medium-high heat. Place meatballs in hot pan and cook, turning occasionally, until browned all around, about 3-4 minutes.
6. Transfer to a plate.

B. Prepare the Sauce
1. Heat 1 tsp. canola oil in pan used to sear meatballs over medium heat.
2. Add garlic, marinara sauce, remaining Italian seasoning, and half the parsley (reserve remaining for garnish) to pan.
3. Cook, stirring often, until fragrant, about 30 seconds.

C. Finish the Meatballs
1. Add sauce to meatballs.
2. Bring to a simmer, cover, and cook until meatballs reach a minimum internal temperature of 165 degrees, 7-10 minutes.
3. Remove pan from burner. While meatballs finish, cook zucchini.

D. Cook the zucchini
1. Heat 2 tsp. canola oil in a large non-stick pan over high heat.
2. Place zucchini noodles in hot pan and cook, stirring occasionally until warmed through and tender, about 3-4 minutes.
3. Remove pan from burner and season with ¼ tsp salt and a pinch of pepper.

E. Plate the Dish
1. Add a serving of zucchini noodles on a plate or in a shallow bowl.
2. Top with four meatballs and more sauce.
3. Garnish with remaining parsley.
4. Enjoy!

Nutrition Facts (Per Serving)
4 meatballs and 1 cup of cooked zucchini noddle’s per serving

• Low carb
• Low calorie
• Gluten-free

Calories: 318 Kcal
Carb: 9 gm
Protein: 24 gm
Fat: 20 gm¬

We want to hear from you
After you’ve had a chance to watch the recipe, let us know what you think in the comments and stay tuned for more healthy recipes. Do you have a healthy recipe? We’d love to hear from you! Share your healthy recipes in the comments. Your recipe could be featured in a future Healthy Teaching Kitchen video.

The VA Healthy Teaching Kitchen recipes are designed for the general population that desire to follow a VHA Healthy Diet. For recipe modifications due to diet restrictions, please contact your local VA dietitian team. For information on Healthy Teaching Kitchens or more recipes, please visit: www.nutrition.va.gov/Healthy_Teaching_Kitchen.asp or www.miami.va.gov/healthyteachingkitchen