Turkey Meatballs with Zucchini Noodles

1. 1
   prep · ~5 min

   Preheat oven and prep the tomatoes.

   1.Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

   2.Score a small X on the bottom of each tomato. Blanch in boiling water for 30 seconds, then transfer to ice water.

   3.Peel the tomatoes and crush them by hand into a bowl, discarding the cores. Set aside.
2. 2
   mix · ~5 min

   Form the turkey meatballs.

   1.In a large bowl, combine ground turkey, breadcrumbs, beaten egg, parmesan, half the minced garlic, oregano, 0.25 tsp salt, and black pepper.

   2.Mix gently with your hands until just combined — overmixing makes meatballs tough.

   3.Roll into 16 golf-ball-sized meatballs and place on the prepared baking sheet.

   TIPLightly wet your hands to prevent the mixture from sticking while rolling.
3. 3
   bake · ~14 min

   Bake the meatballs.

   Bake meatballs for 12-15 minutes, turning halfway, until lightly browned and cooked through (internal temp 165°F).

   TIPBaking instead of frying keeps the meatballs tender and reduces oil.
4. 4
   saute · ~5 min

   Build the tomato sauce.

   1.Heat olive oil in a large skillet over medium heat.

   2.Add chopped onion and cook until softened and translucent, about 4 minutes.

   3.Add remaining garlic and sauté until fragrant, 30 seconds.
5. 5
   simmer · ~10 min

   Simmer the sauce with meatballs.

   1.Stir in crushed tomatoes, tomato paste, dried basil, red pepper flakes, sugar, and remaining 0.25 tsp salt.

   2.Bring to a gentle bubble, then nestle the baked meatballs into the sauce.

   3.Cover and simmer for 10 minutes, letting the meatballs absorb the sauce flavors.

   TIPIf sauce thickens too much, add a splash of water — it should coat a spoon but still be loose enough for the noodles.
6. 6
   saute · ~2 min

   Cook the zucchini noodles.

   1.While meatballs simmer, heat a clean non-stick skillet over medium-high heat.

   2.Add zucchini noodles and sauté for 1-2 minutes just until slightly softened but still al dente.

   3.Remove immediately — don't overcook or they'll get watery.

   TIPDo not salt zucchini before cooking — it draws out moisture and makes them soggy. Salt at the very end if needed.
7. 7
   assemble · ~1 min

   Plate the dish.

   Divide zucchini noodles among bowls. Spoon meatballs and sauce over the top. Garnish with torn fresh basil and extra parmesan.

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