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    Spicy Turkey Meatballs & Zoodles with Marinara

    This was one of my very first “healthy” dishes I cooked! It was a pretty long process since I’m an amateur cook still learning to cut/slice things efficiently and what not. I didn’t have the right tools to make the zoodles (used a peeler on the zucchini so strips were wider) but the marinara covered any zucchini taste left (haha- I’m not a huge fan of veggies). The meatballs turned out really good, which I’m happy about! Overall, great dish I would totally make in the future. No, the zoodles still do not taste like pasta at all but covering it in marinara makes it totally okay. Not bad for a legit first dish by myself.

    Original Recipes aka recipes I googled and tried to follow:

    ::My Modifications::
    I tend to not follow recipes exactly because I may not have the right resources (whether it’s because I bought the cheaper alternative at the supermarket, do not have the right tool, do not have ingredients at the moment (or because they’re expensive and I would never use it again! I hate wasting and letting them expire), or lazy/time consuming, or whatever reason I made up at that moment cooking.

    Ingredients

    Spicy Turkey Meatballs

    • Shady Brook Farms Lean Ground Turkey, 20oz
    • Progresso Bread Crumbs – Garlic & Herb, 1/4 cup
    • Egg White, 2 large
    • Garlic, 1 tsp
    • Red Pepper Flakes, 1 tsp
    • Old Bay Seasoning, 1 tsp
    • Garlic Powder, 1 tsp
    • Italian Seasoning, 1 tsp
    • 1 baking tray
    • Non-fat Cooking Oil Spray

    Zoodles

    • 1 Zucchini, medium (what does medium even mean? i have no idea. i just deemed it medium)
    • 1 peeler (i asked for the Veggetti for xmas!)

    Marinara Sauce

    • Francesco Rinaldi Tobe Healthy Tomato Basil Pasta Sauce (too lazy/cheap to make real marinara sauce)

    Directions

    Turkey Meatballs:

    1. In bowl combine all ingredients, mix
    2. Spray pan with Pam or other fat free cooking spray
    3. “Ball” meat into 1 1/2 inch diameter balls (I made 43 out of the meat I had)
    4. Place balls into pan. Make sure they are not touching each other.Uncooked Turkey Meatballs
    5. Cook on high heat, checking occasionally to see if it’s brown yet
    6. When brown on one side, flip over balls to other side. Turn down heat to medium.
    7. When it looks brown on both sides, cut into the middle of the thickest one to see if it’s cooked.
    8. Looks good? Turn off heat and taste! 🙂
      Cooked Turkey Meatballs

    Zucchini Noodles aka Zoodles:

    I used a peeler to make it into thin strips of zucchini. Might be a mind trick, but the thinner I can see the zucchini, the less I can taste of it. A tool like the Veggetti .. $11 on Amazon might make it more attractive/taste better. I decided to sautee it for a bit on the pan but it just make it more soggy… so probably wouldn’t do that next time.

    Cooked Zoodles

    Then just heat up 1/4 cup marinara in the pan (perfect amount for the amount of zoodles I had) and pour on zoodles and stirred in the meatballs.

    Ease: 4/5
    Time: 2/5
    Taste: 5/5 on Meatballs & 3/5 with Zoodles + Marinara = 4/5
    Total: 10/15

    xoxo bon appetit
    #IronChefChen

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