Italian
Turkey meatballs with pasta and zucchini
40 min · 4 servings · Whole table
A general recipe. Not a meal plan or medical advice.
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Ingredients
- 600 g (21.2 oz) lean ground turkey
- 1 piece egg
- 40 g (1.4 oz) breadcrumbs
- 3 clove garlic cloves, minced
- 220 g (7.8 oz) short pasta
- 500 ml (2.08 cup) tomato sauce
- 300 g (10.6 oz) zucchini, half-moons
- 30 g (1.1 oz) Parmesan, grated
- 15 ml (0.06 cup) olive oil
- 1 tsp salt
- 1 tsp dried oregano
Allergens
This recipe includes: dairy, gluten, eggs.
Steps
- Mix the turkey, egg, breadcrumbs, half the garlic, oregano, and salt. Roll into meatballs about the size of a golf ball.
- Brown the meatballs in the oil. Add the rest of the garlic and the tomato sauce. Simmer until the meatballs are cooked through.
- Boil the pasta in salted water until tender. In the last 3 minutes, add the zucchini to the same pot.
- Drain the pasta and zucchini. Serve them with the meatballs and sauce, and Parmesan on top.
Make it work for kids. Meatballs and pasta are familiar. Cheese goes on the side.
Plate guide. Plate guide for a smaller portion, including if you use a GLP-1 medication: eat the meatballs first, then the zucchini, and keep the pasta to about 1/2–3/4 cup. Cook the full family amount; everyone else takes a regular plate. General guidance, not medical advice.
General note. These tips are for adults who are eating less; kids take a regular plate. Serve the protein and vegetables first, then the starch. Have a glass of water alongside.
Nutrition per serving (estimate)
- 560 kcal
- 40 g protein
- 5 g fiber
- 52 g carbs
- 18 g fat
- 760 mg sodium
Estimate per serving. Values vary by brand and portion. This is not a live USDA FoodData Central calculation and it is not a dietitian’s analysis.
General recipes for wellness. Not a meal plan or medical advice. Talk to your provider about your nutrition needs.