Balsamic Glazed Turkey Meatballs with Zucchini Noodles

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, combine 8 oz ground turkey, 1/4 cup whole wheat breadcrumbs, 1 beaten egg, 1 minced garlic clove, 1/4 cup finely diced onion, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp salt, and 1/4 tsp black pepper.

Mix gently with your hands until just combined, being careful not to overmix.

Form the mixture into 12 evenly sized meatballs, about 1.5 inches in diameter.

Heat 1/2 tbsp olive oil in an oven-safe skillet over medium-high heat. Add the meatballs and brown on all sides, about 5 minutes total.

Transfer the skillet to the oven and bake for 10-12 minutes until meatballs reach an internal temperature of 165°F (74°C).

While meatballs are baking, prepare the balsamic glaze. In a small saucepan, combine 3 tbsp balsamic vinegar, 1 tbsp honey, 1 tbsp tomato paste, and 1/4 cup chicken broth.

Bring to a simmer over medium heat and cook for 5-7 minutes until reduced and slightly thickened. Set aside.

Using a spiralizer or vegetable peeler, create zucchini noodles from the 2 medium zucchini.

Heat the remaining 1/2 tbsp olive oil in a large pan over medium heat. Add 1 minced garlic clove and cook for 30 seconds until fragrant.

Add the zucchini noodles to the pan and sauté for 2-3 minutes until just tender but still slightly crisp. Season with a pinch of salt and pepper.

Add the cherry tomatoes and cook for another minute until they begin to soften.

When the meatballs are done, remove from the oven and transfer them to the pan with the balsamic glaze, gently tossing to coat.

Serve the meatballs over the zucchini noodles, drizzle with any remaining glaze, and garnish with 2 tbsp grated parmesan cheese, 1/4 tsp red pepper flakes, and torn fresh basil leaves.

Serve with a small whole wheat dinner roll on the side.