Turkey Meatballs with Eggplant and Zucchini Noodles

Serving size: 4

Prep time: 5 min

Total time: 30 min

Ingredients

● 1 large zucchini

● 1 small eggplant

● 1 package of lean turkey meat

● 3 mini bell peppers

● 1 tbsp olive oil

● 1 red onion

● Pepper

● Morton Italian Roasted Garlic Sea Salt Rub

● Primal Kitchen No Soy Teriyaki Sauce

Directions

1. Preheat oven to 425ºF

2. Slice eggplant and zucchini according to VASTA instructions, using the fettuccine blade;

set aside

3. Chop up 3 mini bell peppers and 1/2 of a red onion into small pieces

4. Combine an entire package of lean turkey meat, chopped bell peppers, and red onions,

3 tbsp of Morton Italian Roasted Garlic Sea Salt Rub, and some dashes of pepper in a

bowl and mix with your hands

5. Create meatballs about the size of an ice cream scoop with your hands and put on a

plate (should be able to make ~12 meatballs)

6. Put a dash of Primal Kitchen No Soy Teriyaki Sauce on each meatball and mix it in with

your hands (maintaining the meatball shape)

7. Bake in the oven for 1 hour - flipping the meatballs about every 15 minutes to make sure

they cook evenly (want them to be golden all around)

8. While they are baking, sauté the vegetable noodles in a stovetop pan with olive oil

9. Enjoy!