Italian Turkey Meatballs,Sauce and Zoodles

Mattman3969

Sauce on the cooktop.  1 onion diced, 5 cloves of garlic and small box of diced shrooms all sautéed. Added 56ozs of crushed tomatoes and some fresh herbs 


Made some  turkey meatballs consisting of 1lb of 85/15 ground turkey, one egg,1/4 cup panko,1/4 cup parm and 1/4 cup of fresh parsley 

These went on the small at 350° indirect till they hit 140 with a lil cherry, then finished cooking in the sauce.  

Plated up with zoodles that were stir fried in the wok on the smalll.  Just realized I got no egg pics. Sorry.  

Plated up with some shaved Parmesan 


Thanks for looking.  

Killit_and_Grillit

Nice dish, but for the love of all that is BGE I beg you...stop calling them Zoodles. 

My my wife did this to me once. If she would have said "we're having spaghetti sauce and vegetables" I would have been prepared and content with the meal.

But she said Zoodles. I had to assume this was like a noodle...but with something special. Like it was fried. Or coated in cheese. Or fried in cheese. 

But its just vegetables. Fooling nobody. (As you can see this is still an argument in my home)

SciAggie

 Nice dish as always - and healthy. I'm assuming the zoodles were lightly stir fried. I know if they are cooked much they release a lot of liquid. They don't look like you cooked them long enough to evaporate any released moisture. 
Did you use a rub of any kind on the meatballs?

Mattman3969

I actually prefer the zuke noodles (just for you) over most pasta noodles with fresh noodles being the exception.  Once you learn how to cook them them they taste great. My first time I overcooked them. Second time undercooked them.  Then tried in the wok crazy hot and crazy fast.  Best yet.  

SciAggie

Mattman3969 said:

  Then tried in the wok crazy hot and crazy fast. 

I guess that answers my question.... Again, it looks very good. 

Mattman3969

@SciAggie - you know the wok makes things great.  Lol

SciAggie

Mattman3969 said:

@SciAggie - you know the wok makes things great.  Lol

I'm not sure what I was thinking - sorry for the momentary lapse, lol.

Mattman3969

The trick is to pull the zoodles a lil pre al dente.  Any later and they will weep water like crazy making a sloppy dish. 

SGH

Looks like a winner to me ole buddy. 

Killit_and_Grillit

Mattman3969 said:

The trick is to pull the zoodles a lil pre al dente.  Any later and they will weep water like crazy making a sloppy dish. 

Yeah we do them a lot. I also cool off the sauce a little. If not it can become a watery dish. 

I may try them on the little griddle Griddle this week and see if I can't do the whole dish on there. 

Also, my household is officially calling them "zukes". 

@Mattman3969 you just saved my marriage. 

Edit. Do you do 100% turkey? I mix mine because they kept burning and falling apart

Mattman3969

Straight up turkey.  No mix. See ingredients for the balls in first post.  

I use turkey for most any kind of meatballs I cook.  Anything from Italian to buffalo meatballs. It just fits better to the way we eat. 

bhedges1987

Man that looks really good. 

StillH2OEgger

That looks really great. I am curious to try this, so thanks for the motivation and also the helpful hints. Sounds like a small window to pull the zoodles.