
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!