I honestly don’t like the taste of turkey so I’m pleasantly surprised with how delicious this recipe turned out!
Over 20 grams of protein per serving and enough sauce to make the zucchini noodles enjoyable, this meal is DEFINITELY worth prepping for the week!
Ingredients for the MEATBALLS:
•2 lb. lean ground turkey •1 cup whole wheat panko breadcrumbs •2 eggs •¼ cup green onions chopped •½ tsp. garlic powder
•½ tsp. salt •½ tsp. black pepper
Ingredients for the SAUCE:
•¼ cup Sriracha
•3 Tbsp reduced-sodium soy sauce (I used coconut aminos) •3 Tbsp rice vinegar
•3 Tbsp honey (I was out so I used pure maple syrup)
•1 Tbsp ginger
•2 Tbsp garlic powder
•½ tsp. toasted sesame oil (I used sesame dressing)
Instructions:
1. Preheat oven to 375 degrees F.
2. In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. 3. Shape mixture 6-8 palm-sized balls and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.
4. Bake meatballs for 20 to 25 minutes, or until browned and cooked through.
5. While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Once boiling, reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs.
6. Serve immediately over zucchini noodles or cauliflower rice and top with green onions. Enjoy!
Makes approximately 8 servings.
Macros per serving: ~288 calories (26.1g protein, 15.9g carbs, 10.5g fat)
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