I am all about finding some of my favorite comfort food recipes and turning them into healthy recipes that are loaded with veggies! This recipe was a winner in our home! Hope you enjoy it!
INGREDIENTS
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1/2 pounds of lean ground turkey, I used 93/7
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1/2 pounds of lean ground beef, I used 93/7
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1 egg
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1/4 cup of breadcrumbs, I used gluten free
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1/2 teaspoon of salt
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1 teaspoon of garlic powder
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1/2 teaspoon of paprika
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1 teaspoon of onion powder
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1/2 tablespoon of olive oil
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1/2 onion, minced
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1 clove of garlic, minced
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1 celery stalk, minced
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2 tablespoons of fresh parsley, minced
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2 cups of beef broth
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3 ounces of low fat cream cheese
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1 teaspoons of cornstarch
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2 zucchinis, spiralized (Fresh is best! I find frozen gets soggy!)
DIRECTIONS
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In a large bowl, combine ground turkey, ground beef, egg, breadcrumbs, salt, garlic powder, paprika and onion powder. Mix together.
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In a nonstick skillet over medium heat, add olive oil, minced onion and garlic. Cook until onions are translucent. Then add celery and parsley. Cook another 3-4 minutes. Then turn off heat and allow to cool for a couple minutes.
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Add onion mixture once cooled to the turkey mixture. Mix together and form into 16 meatballs.
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In a large skillet over medium high heat, add beef broth. Allow broth to come to a boil, reduce heat to medium low and carefully add meatballs. Cover and let it cook for 20 minutes.
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Remove meatballs with a slotted spoon and transfer to a dish. Add cream cheese to the remaining beef broth and stir 2-3 minutes until cream cheese is melted and mixed in.
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In a small bowl, combine cornstarch with 1 tablespoon of water and add to cream cheese mixture. Mix together and then add in meatballs. Allow sauce to thicken, 1-2 minutes.
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While sauce is thickening, in a nonstick skillet over medium heat, add zucchini noodles and cook for 2-3 minutes or until softened.
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To serve, add meatballs and sauce over a bed of zoodles!
2B MINDSET: Perfect option for dinner! For lunch, add an FFC!
