INGREDIENTS

• ½ cup panko or other plain dried bread crumbs

• ¼ cup minced onion

• ¼ cup chopped chives or basil

• 2 garlic cloves, grated on a microplane or minced

• 1 ½ teaspoons kosher salt

• ½ teaspoon black pepper

• ½ teaspoon dried oregano

• Pinch red pepper flakes (optional)

• 1 ½ pounds ground turkey, very cold

• 1 large egg, beaten

• 3 tablespoons extra-virgin olive oil, more as needed

• 3 cups marinara sauce

• 4 Green Zucchini

• 1 jar marinara sauce

INSTRUCTIONS

Trim off the tip of the zucchini and secure it between the blade and the teeth of the spiralizer. Turn the handle to make the noodles.

.In a large bowl, combine bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well.

Add turkey and egg and blend with your hands until well mixed. If you’ve got time, cover mixture and chill for an hour or up to 24 hours.

These are easiest to form into balls while very cold. Form into 28 meatballs.

Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes.

Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.

When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.

Serve over zucchini noodles.