Easy Southwest Zoodle Bowls with Turkey Meatballs | Real Food Whole Life Print
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Easy Southwest Zoodle Bowls with Turkey Meatballs

  • Yield: 4 1x

Description

Light, bright, and full of vibrant flavors, Easy Southwest Zoodle Bowls with Turkey Meatballs is a simple weeknight recipe everyone will love.


Scale

Ingredients

For the Sauce

¼ cup lime juice (from about 23 limes)

½ cup olive oil

1 tablespoon honey (omit for Whole30)

1 teaspoon kosher salt

1 teaspoon cumin

1 teaspoon mild chili powder

For the Meatballs and Bowls

1 pound ground dark-meat turkey

1 pound ground light-meat turkey

1 teaspoon kosher salt

2 green onions, finely chopped (white and green parts)

1 teaspoon olive oil

3 medium zucchinis, spiralized

1 cup thinly sliced purple cabbage

1 cup thinly sliced red bell pepper


Instructions

  1. Preheat the oven to 350F.
  2. Make the sauce by whisking together the lime juice, olive oil, honey, 1 teaspoon salt, cumin, and chili powder until well combined.
  3. Add the scallion and turkey (white- and dark-meat) to a large bowl. Pour over ⅓ cup of the sauce, mixing gently until just combined.
  4. Gently roll 1 heaping teaspoon of the turkey mixture into a ball. Place it on a baking sheet, then repeat with the remaining turkey mixture.
  5. Bake the meatballs for 12-18 minutes, or until slightly golden and cooked through.
  6. Meanwhile, heat 1 teaspoon olive oil in a medium skillet over medium heat. Add the zooldes and cook, stirring frequently, until softened and warmed through (but not mushy), about 2-3 minutes.
  7. Divide the zoodles between 4 bowls, adding cabbage and red peppers to each. Top each bowl with 3-5 meatballs, drizzle 2 tablespoons sauce, and serve.

Notes

Not feeling the meatballs? Top these zoodle bowls with any protein you like. Think grilled chicken or fish, or swap in some seasoned black beans for a vegetarian option.

Make a double batch of the meatballs to freeze for dinner another night.

Swap out the zoodles for brown rice or quinoa.