Name: Turkey Meatballs with Baked Zucchini Noodles, Cream Sauce & Parsley
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 355 ml chicken or vegetable broth; 3 eggs; 1.02 kg ground turkey; 355 ml heavy whipping cream; 1 small bunch Italian (flat-leaf) parsley; 9 medium zucchini squash; black pepper; cloves, ground; Dijon mustard; extra virgin olive oil; garlic powder; nutmeg, ground; onion powder; oregano, dried; panko bread crumbs; salt; Worcestershire sauce

Turkey Meatballs with Baked Zucchini Noodles, Cream Sauce & ParsleyTurkey Meatballs with Baked Zucchini Noodles, Cream Sauce & Parsley — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

355 ml chicken or vegetable broth

3 eggs

1.02 kg ground turkey

355 ml heavy whipping cream

1 small bunch Italian (flat-leaf) parsley

9 medium zucchini squash

black pepper

cloves, ground

Dijon mustard

extra virgin olive oil

garlic powder

nutmeg, ground

onion powder

oregano, dried

panko bread crumbs

salt

Worcestershire sauce

Instructions

Preheat oven to 205°C (400°F).

Wash, dry, and trim zucchini; run a vegetable peeler along the length of the zucchini to make ribbons. Divide between two baking sheet pans, drizzle with oil, and season with salt and pepper; toss to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated), and bake, tossing halfway through, until zucchini is tender, 15-18 minutes. Remove from oven.

Meanwhile, wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves. Place half in a large bowl (reserve remaining parsley for serving).

Add turkey, bread crumbs, eggs, and spices to the bowl with the parsley; use your hands to combine. Using a tablespoon measure, form the mixture into rounded meatballs and place on a plate.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add meatballs and cook, turning often, until browned on all sides, 3-4 minutes (the meatballs will not be cooked all the way through). Transfer meatballs to a large baking dish. (Reserve skillet with drippings for next step.)

Return skillet (with drippings) to medium heat. Add broth, cream, Worcestershire, Dijon, and salt. Whisk to combine the sauce and bring to a boil over high heat. Once boiling, reduce heat to low and simmer, stirring occasionally, until sauce has thickened, 5-6 minutes.

Transfer sauce to the baking dish with the meatballs. Gently stir to cover meatballs with sauce.

Place baking dish in the oven and bake until meatballs are cooked through, 7-8 minutes. Remove from oven.

To serve, divide zucchini noodles, meatballs, and sauce between plates. Top with remaining parsley and enjoy!

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