Spaghetti and meatballs is a love affair I hope never ends! Meatballs: in pasta, wrapped in a regular piece of white Bunny bread, and simply on the end of a toothpick, are delicious! So rest assure, this recipe is not an attempt to make you into one of those “carb haters”. However, sometimes you need a way to fit into that special occasion outfit or just looking for ways to cut down on some fat and push more veggies into your body. After all, they are good for you.
There are lots of kitchen gadgets that can help you make them but if this isn’t going to be something you routinely make, skip buying another gadget that will most likely end up in next Spring garage sale pile. Cut your zucchini’s in thin, lengthwise strips more like Pappardelle (a wide egg noodle with Tuscan origins, often served with hearty meat sauces.) What I would not recommend is buying zoodles frozen. I am not saying that are not any good brands but the one I got was mushy and small pieces. YUCK!
If your mouth is a little dry when you hear the words “extra lean turkey” here is a tip you will not want to skip! Grated carrots! It adds moisture and a light sweetness that you won’t even notice once you add your favorite Sal and Judy’s sauce.
If you are going to cook your turkey meatballs in a pan, I would suggest adding a bit of Flag Extra Virgin Olive Oil since the meatballs don’t have much fat. Or if you have the time, bake your turkey meatballs but finish them in your sauce. Extra cooking time in the sauce will also help all the flavors mesh for a tastier meal. (400 degrees, bake about 15 min for a 2 inch meatball)