« Back to recipes

Mesquite Meatballs with Zucchini Spaghetti
60 minutes
Who loves pasta and meatballs!? All of us get that occasional craving for a big bowl of pasta but what do you do when you want to make it "healthy"? There are some tricks to making lighter dishes instead of the traditional pastas that are high in carbs and fat. Using zucchini as your pasta is an amazing way to get that thick noodle like consistency without all the carbs. By substituting turkey meat for beef cuts the fat in half while still getting an adequate amount of protein. Give this dish a try and let us know what you think!

Ingredients

Mesquite Meatballs

  • 1 lb ground turkey
  • 2oz crumbled goats cheese
  • 2 shallots (finely diced)
  • 1 garlic cloves (peeled and minced)
  • 1 tsp of fresh thyme (chopped)
  • 1 yellow zucchini for roasting (sliced in half lengthways then chopped 1 cm thick)
  • 1 tbsp MRM Mesquite superfood powder

Zucchini Spaghetti

  • 1 green zucchini (noodled through a zoodler)
  • 1 yellow zucchini (noodled through a zoodler)
  • 2oz freshly grated parmesan
  • 6 large basil leaves (roughly teared not chopped)
  • 5 cherry tomatoes
  • 1 tbsp balsamic vinegar
  • 2 tbsp lemon olive oil
  • pinch of sea salt

Directions

To make the meatballs:
  1. Heat a small pan with a splash of olive oil to a medium heat a gently fry the shallots, garlic and chopped thyme for 2-3 minutes, being careful not to colour. Remove from heat and cool.
  2. Mix the ground turkey, goats cheese and mesquite together with a pinch of sea salt in a bowl then add the cooled shallot mix.
  3. Using the palm of your hands, while wearing gloves, mould into small meatballs, lay on a tray and refrigerate for 30-45 minutes to firm up.
To make the zucchini spaghetti:
  1. Pre heat the oven to 375˚f
  2. To make the zucchini spaghetti mix all the ingredients together in a bowl and season with a pinch of sea salt, cover with cling film and leave out at room temperature for 30 minutes.
  3. When the meatballs have chilled heat a frying pan with a splash of olive oil to a high heat and begin frying the meatballs to get a golden colour on all sides.
  4. Add the chopped zucchini to the pan and put the pan in the oven to roast for 12 minutes (if your pan is not oven compatible transfer to a roasting dish).
  5. Remove the pan/roasting dish from the oven and add the zucchini spaghetti to warm through.
  6. Assemble the dish together and garnish with arugula.

Nutrition Information

RECENT RECIPES

Watermelon Reload Popsicles
5 Minutes/2 Hours


Subscribe to MRM Newsletter for the latest news, events. recipes, and much more
Meet the MRM Ambassadors

2665 Vista Pacific Dr.
Oceanside, CA 92056
Copyrights 2017 MRM-USA.COM
* These statements have not been evaluated by the food and drug administration this product is not intended to diagnose, treat, cure, or prevent any disease.