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Spicy Chipotle Turkey Meatballs with Zucchini Noodles

Spicy Chipotle Turkey Meatballs with Zucchini Noodles

Dinner
Prep Time
25min
Cook Time
35min
Servings
3
Calories
420
Chef's Note

For a gluten-free version, substitute almond flour for the breadcrumbs. To control the spice level, adjust the amount of chipotle peppers - the recipe as written has a medium heat. For meal prep, you can make the meatballs a day ahead and refrigerate them uncooked, then proceed with the recipe when ready to serve.

Tags
high-protein
turkey
spicy
low-carb
gluten-free option
zoodles
meatballs
dinner
chipotle
healthy
Ingredients

  • 1 pound ground turkey

  • 1/3 cup breadcrumbs

  • 1 large egg

  • 3 cloves, minced garlic

  • 2 peppers, finely chopped chipotle peppers in adobo sauce

  • 1 tablespoon adobo sauce

  • 1/4 cup, chopped cilantro

  • 1 teaspoon ground cumin

  • 1/2 teaspoon smoked paprika

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 4 medium zucchini

  • 2 tablespoons olive oil

  • 1/2 medium, diced red onion

  • 1 medium, diced red bell pepper

  • 1 can (14.5 oz) fire-roasted diced tomatoes

  • 1/2 cup chicken broth

  • 1 juiced lime

  • 2 tablespoons, for garnish fresh cilantro

  • 1 sliced, for serving avocado

Instructions
  • 1

    In a large bowl, combine 1 pound ground turkey, 1/3 cup breadcrumbs, 1 large egg, 2 minced garlic cloves, 2 finely chopped chipotle peppers, 1 tablespoon adobo sauce, 2 tablespoons chopped cilantro, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined, being careful not to overmix.

  • 2

    Form the mixture into 15 meatballs (about 1.5 inches in diameter) and place on a plate. Cover and refrigerate for 15 minutes to help them firm up.

  • 3

    While the meatballs are chilling, prepare the zucchini noodles. Using a spiralizer, spiralize 4 medium zucchini into noodles. If you don't have a spiralizer, use a vegetable peeler to create ribbons. Place the zucchini noodles on paper towels and sprinkle with 1/4 teaspoon salt to draw out excess moisture.

  • 4

    Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the meatballs and cook for about 2-3 minutes per side until browned all over and cooked through (internal temperature should reach 165°F). Transfer to a plate and set aside.

  • 5

    In the same skillet, add the remaining 1 tablespoon olive oil. Add 1/2 diced red onion and 1 diced red bell pepper, and sauté for 3-4 minutes until softened.

  • 6

    Add 1 minced garlic clove and cook for 30 seconds until fragrant.

  • 7

    Pour in 1 can of fire-roasted diced tomatoes, 1/2 cup chicken broth, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer and cook for 5 minutes to allow the flavors to meld.

  • 8

    Return the meatballs to the skillet and simmer for another 5 minutes, spooning the sauce over the meatballs occasionally.

  • 9

    Pat the zucchini noodles dry with paper towels. Add them to the skillet and gently toss with the sauce and meatballs. Cook for 2-3 minutes until the zucchini noodles are just tender but still have some bite.

  • 10

    Stir in the juice of 1 lime and 2 tablespoons chopped cilantro.

  • 11

    Serve hot, garnished with additional cilantro and sliced avocado.

Nutrition Information (per serving)
420
Calories
35g
Protein
22g
Carbs
23g
Fat
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