Ingredients
For The Meatballs:
- 1 pound 93% lean ground turkey
- 1/4 cup cheddar cheese grated
- 3 tablespoons low-fat cream cheese softened
- 3 tablespoons diced green onion
- 1/4 cup diced red onion
- 3 tablespoons chopped cilantro
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 tablespoon minced garlic
For The Sauce:
- 1/2 tablespoon olive oil
- 1/3 cup diced red onion
- 1/2 tablespoon minced garlic
- 2 1/2 cups crushed tomatoes
- 1/2 cup mild salsa
- 1 tablespoon chile in adobo sauce diced
- 1 tablespoon adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup frozen corn
For The Zoodles:
- 8 medium zucchinis
- Salt
- Cilantro and additional cheddar for garnish, optional
Instructions
- Preheat the oven to 400°F.
- Mix all the meatball ingredients together until well mixed. Form the mixture into about 20 small balls and place on an ungreased cookie sheet; a cookie scoop is useful for portioning the mixture out.
- Bake for 10 to12 minutes until golden brown and no longer pink inside.
- While the meatballs cook, make the sauce. Heat the olive oil in a large pan over medium heat.
- Add the red onion and garlic and cook, stirring, until soft, about 3 minutes.
- Add the crushed tomatoes, salsa, diced chile in adobo sauce, and the adobo sauce. Stir until well combined.
- Add the cumin, paprika, salt, and frozen corn (no need to thaw it). Stir until everything is well mixed. Bring to a boil. Lower the heat and simmer 10 minutes.
- While the sauce simmers, spray a large pan with cooking spray and heat over high heat.
- Add the zucchini noodles and cook, stirring frequenly, until golden brown, about 5 to 7 minutes. Transfer to paper towels and gently press out as much moisture as you can.
- Divide the noodles among plates and top with tomato sauce and meatballs. Garnish with cilantro and additional cheddar cheese if desired. DEVOUR!
