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Turkey Meatballs with Pesto Zucchini Noodles

While we love this light, springy combination for a heart-healthy meal, these components can easily be mixed and matched to shine on their own. The turkey meatballs are tasty and versatile whether you serve them alone as an appetizer or even with regular pasta, and the zoodles can be dressed with whatever sauce you have on hand. Don’t have a spiralizer? With so many carb- and gluten-conscious eaters out nowadays, your local grocery most likely has them in stock. Go ahead and experiment with other vegetables (we like carrots or butternut squash), but keep in mind that you may have to adjust the cooking time.

Prep Time — 15 min
Cook Time — 26 min
Servings — 4
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Ingredients

1 tablespoon extra virgin olive oil

1 cup diced onion

2 thyme sprigs

1 teaspoon salt

¼ teaspoon black pepper

½ teaspoon crushed garlic

2 teaspoons Worcestershire sauce

1 teaspoon tomato paste

1 pound ground turkey

⅓ cup panko bread crumbs

1 large egg

¼ teaspoon red pepper flakes

1 pound zucchini

¼ teaspoon salt

½ cup pesto

3 tablespoons grated Parmesan

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Saute the onion

In a large saute pan set over medium heat, heat the olive oil until shimmering. Add the onions, thyme, salt and pepper. Cook until the onions are soft and beginning to brown, about 5 minutes.

1 cup diced onion

1 tablespoon extra virgin olive oil

2 thyme sprigs

1 teaspoon salt

¼ teaspoon black pepper

saute pan

measuring spoons

measuring cups

wooden spoon

Add the garlic

Stir in the garlic, Continue to cook until soft, about 5 minutes. Remove the skillet from the heat. Remove and discard the thyme stems.

½ teaspoon crushed garlic

fork

Add the rest of the seasoning

Add the tomato paste and Worcestershire to the pan, and stir to combine. Let cool completely.

2 teaspoons Worcestershire sauce

1 teaspoon tomato paste

Mix the meatballs

Place the turkey in a large bowl. Add the panko, egg, red pepper flakes and cooled onion mixture to the bowl and mix with your hands until all ingredients are evenly distributed.

1 pound ground turkey

1 large egg

⅓ cup panko bread crumbs

large bowl

¼ teaspoon red pepper flakes

Form the meatballs

Form the mixture into 12 golf ball-sized meatballs, about 2 tablespoons each, being careful not to overwork the mixture. Space the meatballs evenly across the June Roasting Rack set in a foil-lined June Pan.

ice cream scoop

foil

June Pan

June Roasting Rack

Insert the June Food Thermometer

Horizontally insert the June Food Thermometer into the geometric center of one meatball.

June Food Thermometer

Broil the meatballs

Transfer the meatballs to the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast until the meatballs are browned and cooked through, about 18 minutes. June will notify you when the meatballs are ready.

June Oven

Remove the meatballs

Remove the meatballs from the June Oven and carefully lift the June Roasting Rack out of the June Pan. Loosely cover the meatballs with foil to keep warm. Carefully remove and discard the foil from the June Pan and allow the June Pan to cool while you continue.

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

Spiralize the zucchini

Following the manufacturer’s instructions, spiralize the zucchini one at a time.

1 pound zucchini

spiralizer

Season the noodles

Arrange the zucchini noodles in an even layer on the June Pan and sprinkle them evenly with the salt.

¼ teaspoon salt

Bake the zucchini noodles

Place the zucchini noodles on the middle shelf of the June Oven and bake 8 minutes, until the noodles are tender. June will notify you when the noodles are ready.

Sauce the noodles

Remove the zucchini noodles from the June Oven. Add the pesto to the noodles and toss to coat the noodles in the sauce.

½ cup pesto

spatula

Serve

Transfer noodles and meatballs to a serving dish or individual plates. Garnish with grated Parmesan, if using.

3 tablespoons grated Parmesan

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