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Zoodles and Meatballs (zucchini noodles with slow cooker turkey meatballs)
Zucchini noodles and meatballs – when it comes to zucchini noodles, it doesn't get more classic than that! I've been making zucchini noodles long before I got my spiralizer, but now they are so popular you can even buy them pre-cut in the supermarket!
Ingredients
- 12 leftover crock pot turkey meatballs and sauce (1/2 batch)
- 1 tablespoons extra virgin olive oil
- 1/4 cup red onion (diced)
- 3 cloves garlic (minced)
- 3 8 oz each zucchinis, cut into long julienne strips (with a mandolin or spiralizer)
- salt and fresh cracked pepper (to taste)
Instructions
- Make the meatballs in the crock pot according to directions here.
- Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
- Increase heat to medium-high and add the zucchini, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 1-1/2 minutes, or until the vegetables are cooked through yet firm.
- Quickly remove from skillet to prevent them from further cooking.
- Divide the zucchini between 3 bowls and top with 4 meatballs and sauce, add some grated cheese and enjoy!
Nutrition
Serving: 1cup zoodles, 4 meatballs, Calories: 325kcal, Carbohydrates: 25g, Protein: 25g, Fat: 15g, Saturated Fat: 1.5g, Cholesterol: 34mg, Sodium: 715mg, Fiber: 7g, Sugar: 4g
- WW Points: 5