Low Carb Turkey Meatball

Makes 4 servings; 35 minutes total time

Ingredients

• 2-3 zucchini, spiralized (I just buy a 500g package from the grocery store pre-made)

• 1 jar tomato sauce (make sure there‘s no sugar added for Whole 30)

  TURKEY MEATBALLS

• 1 lb ground turkey or chicken (you could even do extra lean ground beef too!)

• 1/3 cup breadcrumbs

• 1/4 cup finely chopped fresh parsley

  (or 1 tbsp dried)

• 1 egg 1 medium-sized yellow onion,

• grated 1 tbsp dijon mustard

• 3 cloves garlic, minced

• 1/2 tsp each salt and pepper

Instruction:

1) Prepare a baking sheet lined with parchment paper and preheat oven to 400 F.

2) Mix all ingredients for ground turkey meatballs in a large bowl, stirring until well-combined. Wet hands with water and roll into 1-inch meatballs, creating 20 of them. Add to baking sheet in rows and bake for 20 minutes, flipping halfway through.

3) Meanwhile, spiralize zucchini or add prepared zucchini to meal prep bowls and top with a bit of tomato sauce. When meatballs come out of oven, add 5 to each bowl. Bowls will keep in fridge up to 5 days.

Storing:

If freezing meatballs, place in a freezer bag and label with date. Will keep in freezer up to 6 months. The prepared bowls will last in the fridge up to 4 days.

NUTRITIONAL INFO: Calories: 361kcal | Carbohydrates: 29g | Protein: 31g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 118mg | Sodium: 790mg | Potassium: 1292mg | Fiber: 5g | Sugar: 12g | Vitamin A: 900IU | Vitamin C: 72.6mg | Calcium: 100mg | Iron: 4.1mg