Susie Drage
Music, Art & Cookery
Cookery Book
Garlic Butter Turkey Meatballs with Courgetti
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Serves 4
Preparation time: 20 mins
Cooking time 10 mins
This is a Guest Recipe from Eat Well and I can never resist anything with Garlic and Butter!
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Ingredients
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1/2 lb (220g) ground turkey meat
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1/2 lb (220g) ground pork meat (optional, see recipe notes)
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1/2 cup shredded mozzarella (or cheddar, provolone…)
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4 cloves garlic, grated + 2 cloves garlic, minced
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1 teaspoon Italian seasoning
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1/2 teaspoon red crushed chili pepper flakes, optional
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1 crumbled bouillon cube, optional
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Salt and fresh cracked black pepper, to taste
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1 cup fresh chopped cilantro (or parsley), divided
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3 tablespoons butter
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4 medium zucchini, spiralized
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Juice of 1/2 lemon
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Lemon Quarters to serve with each serving plate
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Method
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To make the turkey meatballs: In a large bowl, combine ground turkey and ground pork, cheese, grated garlic, Italian seasoning, bouillon cube, red chili pepper flakes, chopped cilantro and black pepper.
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Mix well with your hands or fork and form medium balls.
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Arrange the turkey meatballs on a plate and set aside.
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Melt 2 tablespoons butter in a large frying pan over medium-low heat.
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Cook the turkey meatballs for 8 – 10 minutes on all sides, until browned and cooked through.
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While cooking, baste the meatballs with the mix of butter and juices.
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Remove to a clean plate and set aside.
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In the same pan, melt remaining tablespoon butter; then add lemon juice, hot sauce, minced garlic, and red pepper flakes (if you want).
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Add the zucchini noodles and cook for 3 or 4 minutes, stirring regularly, until zucchini is done but still crisp and juices have reduced a bit.
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Adjust seasoning with salt and pepper and garnish with more cilantro or parsley if you like.
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Push zucchini on one side of the skillet and add the turkey meatballs back to the pan and reheat for a minute or two.
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Serve the garlic butter turkey meatballs with lemon zucchini noodles immediately with a lemon slice on the side. Enjoy!