TL/DR – Turkey Meatballs on Zoodles with Parsley Pesto. Turkey meatballs are seared on three sides and then braised for ten minutes in order to keep them from drying out. They are lemony, garlicky and nutritious, nestled on top of some hot zoodles with a lovely, light parsley pesto. –
The recipe has several steps, but I promise it’s not too difficult or time consuming. It’s a great recipe for kids to help with. Zoodles can be made easily with the help of a vegetable spiralizer, or they can be purchased pre-made at most grocery stores. But they don’t take that long to make and most kids 6 or older can help make these.
Start by combining fresh parsley, walnuts, lemon zest, lemon juice, fresh garlic, chives, olive oil and parmesan cheese in a small food processor, like the KitchenAid 3.5 cup food chopper. Process everything until smooth, stopping to scrape down the sides once or twice.
Set a medium saucepan with water on a burner to come to a boil. Combine ground turkey, an egg, panko crumbs, minced chives, salt and pepper and form about 12 meatballs. Sear them on three sides, then add some low sodium broth, lower the heat, cover and braise them for 5 to 7 minutes.
While the meatballs seared and began their braise, the water in the saucepan should have come up to a boil. Pop the zoodles in there and boil them for 3 minutes, then drain them well, return them to the saucepan and toss them with a bit of butter, salt and pepper.
Place some zoodles on 3 to 4 plates, followed by 3 or 4 meatballs and a generous dollop of the parsley pesto. Also spoon some of the hot broth over the top from the skillet. Serve immediately.
For a vegan zoodle dish, try Italian Tofu and Chunky Tomato Sauce on Zoodles.
Turkey Meatballs on Zoodles with Parsley Pesto
Ingredients
- 1 bunch Italian parsley leaves
- 1 small clove garlic, chopped
- 10 chives, divided
- juice of one lemon
- zest of one lemon
- 1/4 c grated parmesan cheese
- 1/4 c walnut halves and pieces
- 1/4 c extra virgin olive oil plus 2 T
- 2 T cold water
- 1 t salt, divided
- 1/2 t fresh pepper, divided
- 1 lb 85 % lean ground turkey
- 1 egg
- 1/2 c panko bread crumbs
- 1 cup low sodium chicken or vegetable broth
- 3 medium or 2 large zucchinis, spiraled, use pre-spiraled from the produce aisle if available
- 1 T butter
Directions
- Step 1 For the pesto, combine the parsley, garlic, 5 chives, lemon juice, lemon zest, parmesan, walnuts, 1/4 c olive oil, 1/8 t salt and 1/8 t pepper in a small food processor and process until smooth, then cover and set aside. This can be made ahead and refrigerated.
- Step 2 Mince the remaining 5 chives and combine them with the ground turkey, egg, panko crumbs, 3/4 t salt and 1/4 t pepper. Mix well, then form 12 meatballs, about 1 1/2 inches each.
- Step 3 Fill a medium saucepan with water and set on a burner turned to high.
- Step 4 Pour the remaining 2T olive oil into a large skillet and heat on medium-high.
- Step 5 Place the meatballs, evenly spaced, into the skillet and sear on three sides for about a minute each side.
- Step 6 Pour the chicken broth into the skillet, turn the temperature to low and cover.
- Step 7 Braise for 5 – 7 minutes or until cooked through.
- Step 8 Once the water boils, as the meatballs braise, add the zoodles and boil them for three minutes, then drain and return them to the sauce pan.
- Step 9 Add the butter, 1/8 t salt and 1/8 t pepper to the zoodles and toss well.
- Step 10 Divide the zoodles onto three or four plates, depending on desired serving size, and top with three or four meatballs with a dollop of the parsley pesto on each. Drizzle two or three spoonfuls of the hot broth over the top of each. Serve immediately.
