Am I late to the zoodle party? I thought zucchini noodles were out of reach because I don’t own a fancy spiralizer to make all my vegetable noodle dreams come true. But it occurred to me that I do have a madoline slicer. 99 problems, you guys.
If you’ve never used a mandoline slicer, don’t listen to that inner voice that says, “Oh, it goes so much faster if you don’t use the guard.” Every. Time. Hashtag zoodles and thumb for dinner
Zoodles [Zucchini Noodles] & Turkey Quinoa Meatballs
For the zoodles:
slice up your zucchini [I use a julienne attachment on my mandoline slicer]
put it in a bowl and sprinkle with salt and pepper, set aside.
To give you an idea of serving sizes, one large zucchini will make enough noodles for one adult.
For the meatballs:
[inspired by these asian quinoa meatballs]
1# ground turkey
1 cup quinoa [cooked however you normally do]
1 egg [We tried both a flax egg and potato starch-based egg replacer and the flax seemed to retain moisture best]
3 cloves garlic, minced
1/8 c onion, finely diced
3 T Worcestershire sauce
2 t olive oil [we needed this for our egg free version. I’m not 100% sure if meatballs with egg will need the oil]
salt & pepper
Preheat oven to 400F. Line a baking sheet with parchment. Mix all meatball ingredients together. Using a cookie scoop, form the meatballs [makes 30 or so]. Bake for 18-20 minutes.
When the meatballs have 5 or so minutes left, heat a couple teaspoons of olive oil in a skillet. When it’s hot, add the zucchini. You only want to cook it a couple minutes, if you cook it too long the veg will start to break down.
Assemble bowl with sauce of your choice.
Leftover meatballs can be frozen!