For Meatballs:
20 oz raw ground 95 to 97% lean ground turkey (2 1/2 Leaner)
1/2 cup reduced fat mozzarella cheese ~ 3 to 6 g fat per oz (1/2 Lean)
1/2 tsp garlic powder (1 Condiment)
1 tsp dried basil (1/2 Condiment)
1/2 tsp dried oregano (1/2 Condiment)
1 chicken bouillon cube, crumbled (1 Condiment)
1/4 tsp salt (1 Condiment)
1/4 tsp black pepper (1/2 Condiment)
1 cup chopped cilantro (1 Condiment) *
1 1/2 tbsp light butter (1 1/2 Healthy Fats)
For Zucchini Noodles:
4 1/2 cups zucchini noodles ~ 810 g cooked weight (9 greens)
1/4 tsp garlic powder (1/2 Condiment)
1 tbsp light butter (1 Healthy fat)
1 tbsp lemon juice (1 1/2 Condiment)
1 tbsp Frank’s hot sauce (1/2 Condiment)
Directions:
In a large bowl, combine ground turkey, mozzarella cheese, 1/2 tsp garlic powder, basil, oregano, crumbled bouillon cube, salt, black pepper and cilantro (save a little for garnishing). Mix well and form 18 meatballs. I divide the meat mixture into 3 equal portions by weighing it out. Then make 6 meatballs out of each portion.
Melt 1 1/2 tablespoons butter in a large skillet over medium-low heat. Cook the meatballs for 8 – 10 minutes on all sides, until browned and cooked through. While cooking, baste the meatballs with the mix of butter and juices. Remove meatballs to a plate and set aside.
In the same skillet, melt 1 tablespoon butter. Add lemon juice, hot sauce, and 1/4 tsp garlic powder. Stir in zucchini noodles and cook for 3 to 4 minutes until zucchini is done but still crisp.
Move zucchini aside and add the meatballs back to the skillet and reheat for a minute or two. Garnish with cilantro. Serve immediately. Enjoy!
Makes 3 Servings
Each serving provides:
1 Leaner, 3 Greens, 3 Condiments and 1 Healthy Fat
6 meatballs with 1 1/2 cups (270 g) zucchini noodles
Want only the meatballs as your Lean? You can choose a different Green but make sure to add 1 Healthy Fat if you are not using the zucchini recipe. For example: add 1 tsp of light butter (1/3 Healthy Fat) to 1 1/2 cups grated cauliflower for 1 serving or 1 tbsp light butter (1 Healthy Fat) to 4 1/2 cups grated cauliflower for 3 servings.
* You can substitute cilantro with fresh parsley, but keep in mind 1/4 cup of parsley is 1 Condiment.
