Balsamic Glazed Turkey Meatballs with Zucchini Noodles

Finely mince 2 cloves of garlic and the shallot. Chop the fresh thyme and parsley.

In a large bowl, combine 1 pound ground turkey, 1/2 cup panko breadcrumbs, 1 large egg, minced garlic and shallot, 1 tablespoon fresh thyme, 2 tablespoons chopped parsley, 1/4 cup grated parmesan, 1/2 teaspoon fennel seeds, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Mix gently with your hands until just combined, being careful not to overmix which can make the meatballs tough.

Form the mixture into 16 equal-sized meatballs, about 1.5 inches in diameter. Place on a plate and refrigerate for 15 minutes to firm up.

While the meatballs chill, prepare the zucchini noodles. Using a spiralizer, turn the 3 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 moisture.

Mince the remaining garlic clove and halve the cherry tomatoes. Set aside.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer, working in batches if necessary, and brown on all sides, about 2-3 minutes per side. Transfer to a plate.

In the same skillet, reduce heat to medium and add the remaining 1 tablespoon olive oil. Add the minced garlic clove and cook for 30 seconds until fragrant.

Add 1/3 cup balsamic vinegar, 2 tablespoons honey, 1/4 cup chicken broth, 1 tablespoon tomato paste, 1 teaspoon dijon mustard, and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk to combine and bring to a simmer.

Return the meatballs to the skillet, reduce heat to medium-low, cover and cook for 10-12 minutes until meatballs are cooked through (165°F internal temperature).

Remove the lid and increase heat to medium-high. Cook for 3-5 minutes more, occasionally spooning the sauce over the meatballs, until the sauce reduces and becomes a thick glaze that coats the meatballs.

While the sauce reduces, pat the zucchini noodles dry with paper towels to remove excess moisture.

In another large skillet, heat over medium-high heat. Add the zucchini noodles and cook for 2-3 minutes, tossing frequently with tongs, until just tender but still slightly crisp. Do not overcook or they will become mushy.

Add the halved cherry tomatoes to the zucchini noodles and cook for 1 minute more. Season with a pinch of salt and pepper.

Divide the zucchini noodles between two plates. Top with the meatballs and drizzle with the balsamic glaze.

Tear the fresh basil leaves and sprinkle over the top. Serve each portion with a small whole wheat dinner roll on the side.