Deconstructed Cajun & Herbed Goat Cheese Turkey Meatballs Over Zoodles
A great way to use up what's in your fridge!
Servings: 2
Equipment
- 2 non-stick skillets
- Spiralizer, if using
Ingredients
- 1 large zucchini or pre-spiralized zucchini
- 1 lb ground turkey or chicken
- ½ onion diced
- ½ red/yellow/orange bell pepper diced
- 3 cloves garlic minced
- ½ log soft herbed goat cheese about 2 oz
- 2 tbsp creamy tomato vodka sauce
- 4 tbsp oil of choice I prefer avocado or olive
- Tony Chacheres Cajun seasoning to taste
- Garlic powder to taste
- Dried parsley to taste
- Oregano to taste
- 1 pinch sea salt
Instructions
- Spiralize 1 zucchini (or use pre-spiralized), cut in half with clean kitchen scissors, sprinkle sea salt over them, and set aside.
- Heat 2 tbsp avocado or olive oil on nonstick skillet. Add onion, bell pepper, and garlic to the pan and cook 1-2 mins on medium heat until onions are translucent.
- Add 1 lb ground turkey to pan and break it up, stirring all ingredients together.
- Season turkey and veggies to taste with Tony Chachere’s Cajun seasoning, garlic powder, oregano, and dried parsley.
- When turkey looks light brown and cooked through, about 13-15 minutes, add more seasoning from step 4. Add creamy tomato vodka sauce and herbed goat cheese and stir.
- Heat 2 tbsp avocado or olive oil in a second skillet. Add zoodles to pan and season with same seasoning as turkey in step 4. Cook for 4-5 minutes.
- Spoon a heap of zoodles into a bowl and top with the turkey mixture.
Notes
If you don’t have a spiralizer or don’t want to waste your time doing the honestly annoying task of spiralizing, most grocery stores are selling pre-spiralized packages of zucchini, sweet potato, butternut squash, and all sorts of other spiralized veggies. Get a variety pack if you’re feeling wild!