Turkey and Dill Meatballs with Zucchini Noodles

Preparation

1. 1
   Preheat oven to 450 F and line a baking sheet with parchment paper.
2. 2
   Heat non-stick skillet over medium high heat and add ½ tsp olive oil. Sautee mushrooms and 1/8 tsp salt for about 3 minutes or until starting to brown. Remove from heat and transfer mushrooms to a mixing bowl. Add in ground turkey and dill and mix to combine thoroughly. Form into golf ball sized meatballs and place tightly together in a single layer on the baking sheet. Place cherry tomatoes around the meatballs.
3. 3
   Pop into the oven for 10-12 min or until cooked to 165F. The internal temperature is important here as turkey can easily dry out if overcooked.
4. 4
   Meanwhile take the sauté pan you used for the mushrooms, add remaining olive oil reheat again over medium high heat. Add in chopped garlic and sauté for 30 seconds. Add in spiralized zucchini and salt and sauté for 3 minutes or until warmed through and tender.
5. 5
   Remove meatballs and tomatoes from oven and serve on top of zucchini noodles.

Tip: tap a step to mark it done.