Ingredients

The following ingredients have 47 Servings
  • 1/3 cup bread crumbs (panko or whole wheat)
  • 1/4 cup unsweetened almond milk (or other milk)
  • 2 teaspoons extra virgin olive oil
  • 1 small onion (finely chopped)
  • 3 cloves garlic (minced)
  • 2 lbs. 97% lean ground turkey or chicken breast
  • 2 large eggs
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • For serving: 1 medium zucchini per person and tomato sauce

Instruction

  • Place bread crumbs and milk in a small bowl; set aside to soak for about 10 minutes.
  • Heat oil in a medium skillet over medium-high heat.
  • Add onion to skillet; cook, stirring frequently, for 5 minutes and until onion is soft.
  • Add garlic; cook, stirring frequently, for 1 minute.
  • Combine onion mixture, turkey, eggs, parsley, cheese, oregano, salt, pepper and bread crumb mixture in a large bowl; mix well with clean hands. Refrigerate, covered, for 1 hour.
  • Preheat oven to 425 degrees F.
  • Line baking sheet with parchment paper or foil, lightly coated with cooking spray.
  • Form turkey mixture into meatballs; arrange onto prepared baking sheet.
  • Bake for about 15 minutes, or until browned and cooked through.
  • Serve over zoodles and tomato sauce.