Turkey Parmesan Meatballs with Butter Tomato Sauce and Zucchini Noodles

 

Turkey Parmesan Meatballs with Butter Tomato Sauce and Zucchini Noodles

Turkey Parmesan Meatballs with Butter Tomato Sauce and Zucchini Noodles

Sidenote:  I was nervous of leaving the meatballs in the broiler too long.  So long, that the meatball would dry out.  I learned if I was just a touch more patient, I could have gotten that crusty, brown yumminess on the mozzarella topper and the meatball would still be moist.  Lesson learned…

That being said – Welcome to the next installment of Dinner:  A Love Story experiment!  Tonight features the meatball covered in cheese.  I mean…yummy right?  Well, I learned something in this meal.  My family are not fennel seed fans.  I am the only one around here that appreciates their flavor.  Because of that, the kiddies and husband were not fans of the meatball, but I love the concept and will try again to make these again sans fennel seeds.

The original recipe for Chicken Parmesan Meatballs actually has ground chicken.  Honestly I didn’t like the look of the ground chicken at the store, so I substituted the chicken for ground turkey.  It was a game day call based on freshness but, if the ground chicken looks good next time, I will purchase the ground chicken.

Here is what I loved about the meatballs in Dinner:  The Playbook Cookbook…I loved the lemon peel that was added to the mixture.  I thought the step of brushing the sauce-oil mixture on the meatballs a waste, but it isn’t.  It made them look golden brown and delicious.  I also loved the dollop of sauce with melted cheese…Yummy!

Turkey Parmesan Meatballs

Turkey Parmesan Meatballs

 

Here is the the Marinara sauce that I made for the meal.  Recipe Here…

The Making of Marinara Sauce

The Making of Marinara Sauce

I did make this dish with normal noodles…

Pasta with Marinara Sauce and Turkey Parmesan Meatballs

Pasta with Marinara Sauce and Turkey Parmesan Meatballs

And here is my family photobombing my picture taking…

My Family Photobombing my Shoot...

My Family Photobombing my Shoot…

If you are looking for a carb free way to eat, you can serve the meatballs and sauce with zucchini noodles.  Also, use almond meal in the meatball recipe as a substitute for the bread crumbs.  Zucchini noodles are just zucchini’s cut on the fancy kitchen tool called the spiralizer.  It look likes this…

Zucchini Noodles

Zucchini Noodles

Zucchini Noodles

  • 1 medium-large Zucchini per person
  • Olive Oil for Sautéing
  • Pinch of Salt
  1. This is a theory rather than an actual recipe.
  2. Spiralize the Zucchini using either a hand held device or the larger version like in the picture above.
  3. In a large saute pan, add some olive oil (@1 tbsp or so).  Put on medium heat and when the oil is heated through, add the spiraled zucchini and pinch of salt.  Sauté for around 5 minutes or till just cooked through, but still has a bite.
  4. Then (here is the important part), put the zucchini in a pasta strainer and let it sit for a couple of minutes.  I just learned this lesson…it will help with the water that gets drawn out of the zucchini to not end up in your sauce.  If your “noodles” get cold just quickly re-heat again.
  5. Serve with your favorite pasta sauce and enjoy!

Now go and make a family meal of your own…Clink!!!

 

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