Turkey meatballs with zucchini noodles and marinara

this table provides nutrition breakdown for fats
	Saturated Fat 1g	5%
	Monounsaturated Fat 3g
	Polyunsaturated Fat 0g
	Trans Fat 0g

nutrition breakdown for carbohydrates
	Dietary Fiber 4g	16%
	Sugars 4g

protein nutritional details
Protein 36g	72%

vitamins nutritional details
Vitamin A	21%	Vitamin C	32%
Calcium	20%	Iron	6%

daily values disclaimer
* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs.

4.00 cup (85.000g) Spiralized Zucchini
1.00 lb (453.900g) lean ground turkey, 98% lean
8.00 oz (28.350g) extra lean ground turkey breast
1.00 clove, minced (3.000g) garlic
1.00 large (33.000g) eggs, whites only
2.00 tsp (4.500g) olive oil
1.00 tsp (0.500g) crushed red pepper flakes
1.00 cup (257.000g) Sauce, pasta, spaghetti/marinara, ready-to-serve, low sodium
0.10 cup (250.000g) tomato sauce, no added sugar
0.25 cup, shredded (113.000g) nonfat mozzarella cheese

Preheat oven to 400 degrees Fahrenheit.
Use a spiralizer or mandolin to create zucchini noodles.
In a mixing bowl, blend ground turkey, egg whites, 1 Tbsp of garlic, and a pinch of salt and pepper. Mix together and form into 10 small meatballs.
Place the meatballs on a baking tray and bake for 20-25 minutes.
While the meatballs cook, place a large skillet over medium heat, and add olive oil and garlic, cooking for about 2 minutes.
Mix in zucchini, and red pepper flakes, tossing frequently until zucchini noodles soften. Remove from heat.
Remove meatballs from the oven and begin plating your container.
Start by putting own your zoodle base, followed by marinara, then the meatballs, topped with mozzarella cheese.
Allow the food to cool before you close the container lid and store in the refrigerator.

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