Turkey Meatballs with Zucchini Noodles
Zucchini noodles are a delicious gluten-free substitute for spaghetti. They pair nicely with these tender turkey meatballs that simmer directly in a zesty sauce for easy preparation.
- In large saucepan set over medium heat, combine soup, water and 1 1/4 cups (300 mL) salsa; bring to simmer. Meanwhile, mix together ground turkey, bread crumbs, egg, remaining salsa and half of the salt and pepper. Roll into sixteen 1-inch (2.5 cm) balls. Carefully drop meatballs into sauce; cover and simmer for about 12 minutes or until meatballs are cooked through.
- Heat oil in large skillet set over medium heat; cook zucchini, and remaining salt and pepper for 2 to 3 minutes or just until tender.
- Divide noodles among 4 plates. Top with meatballs and sauce. Sprinkle with Parmesan and basil.
Substitute turkey with ground chicken or beef.
Recipe Made With
PACE® Chunky Medium Salsa
CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup
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