Nutritional Wisdom with Carly Pollack

Turkey Meatballs

Submitted by Meg Griffith Washburn
Turkey Meatballs Turkey Meatballs over Veggie Noodles

1/2 lb ground turkey
1 large yellow squash, spiralized into noodles
1/2 medium onion, grated
1/2 tbsp garlic, minced
1/2 tsp dried basil
1/2 tsp oregano
1/2 tsp fennel seeds
sea salt, to taste
black pepper, to taste
1 egg, lightly beaten
1 tbsp ghee
1 1/2 cups tomato sauce

Combine turkey, onion, garlic, basil, oregano, fennel, salt, pepper and egg in a bowl. Form into 24 meatballs, about 1 1/2 inches in diameter. Heat ghee in a 10-inch skillet over medium-high heat and cook the meatballs in batches, shaking the pan occasionally, for about 10 to 12 minutes or until browned and cooked through. Add more oil if necessary. Remove the meatballs to a paper towel to drain. Warm the tomato sauce over medium heat in another skillet with squash noodles. Add the meatballs and cook for 10 to 12 minutes, spooning sauce over them.

2 Servings