I like to carb cycle, meaning I alternate days that I eat low carb/high carb. Pairing high intensity interval training (or HIIT) along side low carb days will delete your glycogen stores and therefore burn your fat stores with greater efficiency. You can find out more benefits to this type of eating/exercise plan here, but in the meantime, let’s talk about a delicious low-carb recipe that will satisfy your pasta craving.
Italian Turkey Meatballs with Zoodles
Print RecipeIngredients
- 2 lbs. Italian turkey sausage (bulk sausage, not links)
- ½ cup parmesan cheese
- 1 large egg
- 1 jar low sugar marinara sauce
- 1 tbsp. olive oil
- 2 cups zucchini noodles (or zoodles)*
- 1 tsp. garlic, minced
- ½ tsp salt
- ½ tsp. crushed red pepper
- Parmesan cheese (extra for topping)
Instructions
Combine first 3 ingredients in a bowl and mix well. Roll into 2” meatballs.
Preheat oven to 400 degrees. Coat a deep baking dish with cooking spray. Arrange prepped meatballs on dish. (It’s ok if they are close together.)
Cook meatballs for 15-20 minutes uncovered, until slightly brown. Remove from oven and pour jar of marinara sauce in baking dish, on top of meatballs. Cover with lid or aluminum foil. (This is to keep the marinara from splattering in your oven) Cook for 5 more minutes until turkey is cooked through.
Meanwhile, heat olive oil in saute pan on medium. Toss in garlic and then zoodles. Stir continuously on medium heat until zoodles are ”al dente”. Season with salt and crushed red pepper.
Remove meatballs from oven and place a top zoodles. Top with extra marinara and parmesan cheese.
Notes
*Note: These meatballs are fully flavored , EASY, and do not have the hidden carbs and calories that you’ll find in most meatballs. I like to make them in large quantities and freeze for a quick and easy meal. You can cook them from frozen, but if frozen, I like to braise them in a sauce to keep them from drying out in the oven.
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