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Zoodles and Meatballs

Servings: 3

  • Size: 1 cup zoodles, 4 meatballs
  • Calories: 325
  • Fat: 15 g
  • Carbs: 25
  • Fiber: 7
  • Protein: 25 g
  • Sugar: 4
  • Sodium: 715 mg
  • Cholesterol: 34 g

Ingredients

  • 12 leftover crock pot turkey meatballs and sauce (1/2 – batch)
  • 1 tablespoons extra virgin olive oil
  • 1/4 cup red onion, diced
  • 3 cloves garlic, minced
  • 3 (8 oz each) zucchinis, cut into long julienne strips (with a mandolin or spiralizer)
  •  salt and fresh cracked pepper, to taste

Instructions

  1. Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
  2. Increase heat to medium-high and add the zucchini, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 1-1/2 minutes, or until the vegetables are cooked through yet firm.
  3. Divide the zucchini between 3 bowls and top with 4 meatballs and sauce, add some Bragg Nutritional Yeast Seasoning to add extra nutrition and enjoy!

ivfitness

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