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20 Ounces Raw Ground 95-97% Lean Ground Turkey
1/2 Cup Reduced Fat Mozzarella Cheese
1/2 Teaspoon Garlic Powder
1 Teaspoon Dried Basil
1/2 Teaspoon Dried Oregano
1 Chicken Bouillon Cube, Crumbled
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Cup Cilantro, Chopped
1 1/2 Tablespoon Light Butter
4 1/2 Cups Zucchini Noddles
1/4 Teaspoon Garlic Powder
1 Tablespoon Light Butter
1 Tablespoon Lemon Juice
1 Tablespoon Frank's Hot Sauce
In a large bowl, combine ground turkey, mozzarella cheese, 1/2 teaspoon garlic powder, basil, oregano, crumbled chicken bouillon cube, salt, black pepper, and cilantro. Save a little cilantro for garnishing if desired. Mix well and form 18 meatballs. Divide the meat mixture into 3 equal portions by weighing it out. Then make 6 meatballs out of each portion. Melt 1 1/2 tablespoons of light butter in a large skillet over medium-low heat. Cook the meatballs for eight to ten minutes on all sides, until browned and cooked through. While cooking, baste the meatballs with the mix of butter and juices. Remove meatballs to a plate and set them aside. In the same skillet, melt 1 tablespoon of light butter. Add lemon juice, Frank's hot sauce, and 1/4 teaspoon garlic powder. Stir in zucchini noodles and cook for three to four minutes until zucchini is done but still crisp. Move zucchini aside and add the meatballs back to the skillet and reheat for a minute or two. Serve immediately. Enjoy.
Turkey is a healthy alternative when you are craving meatballs or any dish that calls for beef. Turkey is low in fat and rich in protein.