Turkey Meatballs with Pesto Zucchini Noodles
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
Tools
wooden spoon
measuring cups
measuring spoons
large bowl
spatula
saute pan
fork
foil
June Pan
June Oven
June Food Thermometer
June Roasting Rack
ice cream scoop
spiralizer
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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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