Easy Mexican Meatballs With Zucchini Noodles
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
4 People
-
Calories
592 kcal
-
Course
Main Course, Dinner
-
Cuisine
Mexican, Mexican-American Fusion
Easy Mexican Meatballs With Zucchini Noodles
Report
These delicious turkey meatballs are packed with flavor and totally gluten-free. Add zoodles and a smoky spiced tomato sauce, and you've got a fiesta in your mouth!
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Ingredients
For The Meatballs:
- 1 pound ground turkey 93% lean
- 1/4 cup cheddar cheese grated
- 3 tablespoons cream cheese softened, low-fat
- 3 tablespoons green onion diced
- 1/4 cup red onion diced
- 3 tablespoons cilantro chopped
- 1 teaspoon salt
- 1 teaspoon cumin ground
- 1 tablespoon garlic minced
For The Sauce:
- 1/2 tablespoon olive oil
- 1/3 cup red onion diced
- 1/2 tablespoon garlic minced
- 2 1/2 cups crushed tomatoes
- 1/2 cup mild salsa
- 1 tablespoon chile in adobo sauce diced
- 1 tablespoon adobo sauce
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup corn frozen
For The Zoodles:
- 8 zucchini medium
- salt
- cilantro for garnish, optional, additional
- cheddar cheese for garnish, optional, additional
Instructions
- Preheat the oven to 400°F.
- Mix all the meatball ingredients together until well mixed. Form the mixture into about 20 small balls and place on an ungreased cookie sheet; a cookie scoop is useful for portioning the mixture out.
- Bake for 10 to12 minutes until golden brown and no longer pink inside.
- While the meatballs cook, make the sauce. Heat the olive oil in a large pan over medium heat.
- Add the red onion and garlic and cook, stirring, until soft, about 3 minutes.
- Add the crushed tomatoes, salsa, diced chile in adobo sauce, and the adobo sauce. Stir until well combined.
- Add the cumin, paprika, salt, and frozen corn (no need to thaw it). Stir until everything is well mixed. Bring to a boil. Lower the heat and simmer 10 minutes.
- While the sauce simmers, spray a large pan with cooking spray and heat over high heat.
- Add the zucchini noodles and cook, stirring frequenly, until golden brown, about 5 to 7 minutes. Transfer to paper towels and gently press out as much moisture as you can.
- Divide the noodles among plates and top with tomato sauce and meatballs. Garnish with cilantro and additional cheddar cheese if desired. DEVOUR!
Notes
- * A serving is 1/4 of the noodles, 1/4 of the sauce and 4 turkey meatballs.
Nutrition Information
Show Details
Calories
592kcal
(30%)
Carbohydrates
75g
(25%)
Protein
47g
(94%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Cholesterol
89mg
(30%)
Sodium
1529mg
(64%)
Potassium
4739mg
(101%)
Fiber
21g
(84%)
Sugar
49g
(98%)
Nutrition Facts
Serving: 4People
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 75g | 25% |
| Protein | 47g | 94% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 89mg | 30% |
| Sodium | 1529mg | 64% |
| Potassium | 4739mg | 101% |
| Fiber | 21g | 84% |
| Sugar | 49g | 98% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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