| 9 | 45 | 156 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 1 |
| 125 gm | Ground turkey breast |
| 40 gm | Ryvita Crispbread, Rye (crushed, full allotted serving for the day, can use less) |
| 1 clove(s) | Garlic (minced) |
| 1/2 tsp | Italian herb seasoning, McCormick |
| 125 gm | Zucchini |
| 1 tbsp | Coconut oil (neutral taste) |
| 1 pinch | Sea salt, fine (to taste) |
| 1 dash | Black pepper (to taste) |
| 1 dash | Red pepper flakes (to taste) |
1. Preheat oven to 350° F and lightly grease a baking sheet.
2. In a large bowl combine turkey, rye crumbs, garlic, and salt and pepper to taste. Use clean hands to gently mix and form into meatballs about 1 and a half inches in diameter. If meatball doesn't stick together, add a bit of water to the mix.
3. Place meatballs on a baking sheet and bake for 20 minutes.
4. While the meatballs are baking, prepare the zoodles. Use a julienne slicer or a spiralizer to cut the zucchini into long, thin, noodle-like strands (use Blade C).
5. Heat oil in a nonstick skillet and sauté zucchini for 3-5 minutes, stirring frequently. Season with sea salt & pepper and a pinch of red pepper flakes to taste.
6. Serve zucchini and top with meatballs.
Enjoy!
