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Tasty Tuesday

recipe, Recipe Swap, Tasty Tuesday

Turkey Meatballs with Zoodles

I know….I know. You carb lovers are like STOP WITH THE ZOODLES! I promise this will be my last one for a little while. Maybe. Some of you have commented on my last two posts that you just aren’t sure if you would use the spiralizer enough. I think three Tuesdays in a row worth of recipes is proof that you really would! You can literally recreate any pasta dish using veggie noodles.

Either way, the meatballs turned out fabulous and could be paired with regular noodles or served as a side with something else. Or heck, if you are getting crazy…make a meatball sub.

Be sure to check out the special deal at the end!


What You Need:

For the meatballs…

1 lb ground turkey

2 tbsp panko crumbs

1/2 diced onion

2 cloves garlic or 1 tsp minced garlic

1 egg

2 tbsp of Parmesan cheese

1/2 tsp crushed red pepper

Italian seasoning (most of this, probably around 2 tbsp)

sage (to taste)

basil (to taste)

oregano (to taste)

Other items needed…

1 and 1/2 jars of Red Sauce – I use organic tomato basil from Bertolli, you can even make your own.

4-5 zucchinis for the zoodles

olive oil

What You Do:

1. In a pan with olive oil, cook the onions for 5 minutes. Add the garlic and seasonings and heat for an additional 2 minutes.

2. While the onion is cooking, combine turkey, panko crumbs, egg, and Parmesan cheese. Also, spiralize the zucchini into noodles.

3. Combine onion mix with meat mix and form meatballs.

4. Add olive oil to the onion pan, heat over medium heat and add the meatballs. Cook until browned on each side.

5. Transfer the meatballs into a sauce pan and add tomato sauce, heat on medium-low.


6. Heat olive oil in a large pan and cook zucchini noodles, about 7-9 minutes for a pasta like texture, less if you want them crunchier.

Spoon sauce and meatballs over each place of zoodles, sprinkle with cheese if desired and enjoy!



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Martinis & Bikinis


Creative K Kids
recipe, Recipe Swap, Tasty Tuesday

Sweet Potato Noodles with Sage

Some people have told me that they just can’t get on board with zoodles. I get that. Perhaps zucchini does not appeal to you. Enter Sweet Potato Noodles. You guys, I can’t even begin to tell you how delicious this dish is!!! This is such a simple recipe with just a few ingredients that delivers a lot of flavor!


What You Need

2 large sweet potatoes, spiralized

2 tbsp olive oil for sweet potatoes plus 1-2 tsp for sauce

1/2 to 3/4 of a bag of real bacon bits

2-3 tbsp of red onion, chopped fine

1/2 stick of real butter (I use unsalted to keep sodium down)

1/4 cup of grated Parmesan cheese

2 tbsp of shredded mozzarella cheese

1 tsp of sage

1/4 tsp of ground nutmeg

What You Do


–Heat 2 tbsp of olive oil on medium high in a large skillet. Add sweet potatoes. Saute for 8-10 minutes. If they start to brown, turn the heat down to medium.

–Toss bacon bits in a small separate skillet and cook for 5 minutes until hot and crisp.

–In a small saucepan, heat 1 tsp of olive oil and cook red onions for 2 minutes. Add butter and stir continuously until melted and browned. About 3 minutes.

–Add sage, nutmeg, Parmesan and mozzarella cheeses to butter mixture until cheese is melted.

–Add bacon to sweet potatoes and toss the sauce over it. Serve immediately.


Have you ever had sweet potato noodles? Have you made other veggie noodles with your spiralizer other than zucchini or sweet potato?

Martinis & Bikinis

Creative K Kids