Name: Garlic Butter Turkey Meatballs with Lemon Zoodles
Ingredients: 20 oz raw ground 95 to 97% lean ground turkey (2 1/2 Leaner); ½ cup reduced fat mozzarella cheese ~ 3 to 6 g fat per oz (1/2 Lean); ½ tsp garlic powder (1 Condiment); 1 tsp dried basil (1/2 Condiment); ½ tsp dried oregano (1/2 Condiment); 1 chicken bouillon cube, crumbled (1 Condiment); ¼ tsp salt (1 Condiment); ¼ tsp black pepper (1/2 Condiment); 1 cup chopped cilantro (1 Condiment); 1 ½ tbsp light butter (1 1/2 Healthy Fats); 4 ½ cups zucchini noodles ~ 810 g cooked weight (9 greens); ¼ tsp Garlic powder (1/2 Condiment); 1 tbsp light butter (1 Healthy fat); 1 tbsp lemon juice (1 1/2 Condiment); 1 tbsp Frank’s hot sauce (1/2 Condiment)

AuthorKim

These meatballs are yummy even if not following the Optavia plan. I used beef and turkey for this Lean and Green and omitted the cheese. We enjoyed them over zoodles one night and cooked in a sugar free BBQ sauce served with cauliflower rice another night. Each serving is 1 lean, 3 greens, 3 condiments, and 1 healthy fat.

Yields1 Serving

Meatballs

20 oz raw ground 95 to 97% lean ground turkey (2 1/2 Leaner)

½ cup reduced fat mozzarella cheese ~ 3 to 6 g fat per oz (1/2 Lean)

½ tsp garlic powder (1 Condiment)

1 tsp dried basil (1/2 Condiment)

½ tsp dried oregano (1/2 Condiment)

1 chicken bouillon cube, crumbled (1 Condiment)

¼ tsp salt (1 Condiment)

¼ tsp black pepper (1/2 Condiment)

1 cup chopped cilantro (1 Condiment)

1 ½ tbsp light butter (1 1/2 Healthy Fats)

Zoodles

4 ½ cups zucchini noodles ~ 810 g cooked weight (9 greens)

¼ tsp Garlic powder (1/2 Condiment)

1 tbsp light butter (1 Healthy fat)

1 tbsp lemon juice (1 1/2 Condiment)

1 tbsp Frank’s hot sauce (1/2 Condiment)

Meatballs (make ahead and freeze):

In a large bowl, combine ground turkey, mozzarella cheese, 1/2 tsp garlic powder, basil, oregano, crumbled bouillon cube, salt, black pepper and cilantro (save a little cilantro for garnishing).

Mix well and form 18 meatballs. Tip: 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 butter in a large skillet over medium-low heat. Cook the meatballs for 8 – 10 minutes on all sides, until browned and cooked through. (I baked mine on 350 ℉ for about 15 min. to free up hands on time)

While cooking, baste the meatballs with the mix of butter and juices. Remove meatballs to a plate and set aside.

Zoodles (freeze raw but cook night of):

In the same skillet, melt 1 tablespoon butter. Add lemon juice, hot sauce, and 1/4 tsp garlic powder.

Stir in zucchini noodles and cook for 3 to 4 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. Garnish with cilantro.

Ingredients