Description
Zoodles and Meatballs are a great, low-carb way to use my homemade, leftover slow cooker turkey meatballs for lunch or dinner!
Yield: 3servings | Serving Size: 1cup zoodles, 4 meatballs
Ingredients
12 leftover crock pot turkey meatballs and sauce, 1/2 batch
1tablespoonsextra virgin olive oil
1/4cupred onion, diced
3clovesgarlic, minced
38 oz each zucchinis, cut into long julienne strips (with a mandolin or spiralizer)
salt and fresh cracked pepper, to taste
Instructions
Make the meatballs in the crock pot according to directions here.
- Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
- Increase heat to medium-high and add the zucchini, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 1-1/2 minutes, or until the vegetables are cooked through yet firm.
Quickly remove from skillet to prevent them from further cooking.
- Divide the zucchini between 3 bowls and top with 4 meatballs and sauce, add some grated cheese and enjoy!
Last Step:
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Nutrition
Serving: 1cup zoodles, 4 meatballs, Calories: 325kcal, Carbohydrates: 25g, Protein: 25g, Fat: 15g, Saturated Fat: 1.5g, Cholesterol: 34mg, Sodium: 715mg, Fiber: 7g, Sugar: 4g
