Pesto Turkey Meatballs with Zucchini Noodles

Cook time: 30 minutes

Ingredients:

• Ground turkey (1 lb)
• Besto (6 tbsp)
• Garlic Salt (1 tsp)
• Black Pepper (1/2 tsp)
• Chopped onions (1 small onion)
• Paprika (3 tsp)
• Breadcrumbs (1/2 cup)
• Extra Virgin Olive Oil (2 tbsp)
• Zucchini Noodles (16 oz)
• Cherry tomatos (8 oz)
• Parmesan cheese (to garnish)

Directions: 

1. In a bowl, combine the ground turkey with garlic salt, black pepper, chopped onions, paprika, breadcrumbs, and Besto (3 tbsp).
2. Mix everything thoroughly until the spices and ground turkey are well blended.
3. Form the turkey mixture into meatballs, then heat olive oil (2 tbsp) in a medium pan over medium heat.
4. Once the oil is hot, add the meatballs to the pan, cover with a lid, and cook over medium-low heat.
5. After about 6 minutes, flip the meatballs and cover again to allow them to cook through. Continue flipping occasionally until all sides are golden brown and fully cooked.
6. Remove the meatballs from the pan and set aside.
7. In the same pan, add the zucchini noodles and halved cherry tomatoes. Sauté until the zucchini noodles are tender.
8. Stir in 3 tablespoons of Besto, allowing the sauce to combine with the veggies.
9. Once the zucchini noodles are cooked, plate them and top with the turkey meatballs.
10. Garnish with freshly grated Parmesan cheese and a drizzle of Besto for extra flavor.
11. Serve and enjoy!