Turkey Meatballs with Zoodles Salad

Saturday, July 29, 2017

Hi again! How are you? 
We've gotten a little lazy when there's a lot of free time this summer. We're reading books, going for walks and meeting up with our friends. But also we have more time for planning our healthy meals and give you our recipes.

When it's so hot outside we don't really want to eat huge lunch with for example pasta which makes you full and you can't even move :D. It's better to have a light lunch, full with veggies and a fresh juice or ice tea. Today we have for you zucchini noodle salad with peanut sauce and cute little turkey meatballs. 

The meatballs are inspired by one of our favourite books - Smitten Kitchen by Deb Perelman. This book - wow! We love it!. There's a lot of yummy recipes for breakfast, lunch, salads and a huge chapter full of delicious desserts! You should check it out! But as always when we cook - we change something to our taste ;) 

And to make the dish even better we served our meatballs with fresh zucchini salad. This time we tried mixing green with yellow zucchini. You have to admit it looks so nice and colorful on a plate, perfect for a summer lunch in a garden! But you can take it to work as well and have more colors in your day :). 

The sauce is based on peanut butter, because nothing can beat the good old peanut butter - we love it so much! But the dish will be great with some lemon juice, that will give more freshness. And at the end the salad is topped with fresh coriander, and a squeeze of lemon for more flavors.


Prep time
40 min
Cook time
20 min
Total time
50 min - 1 h
Servings: 4
Recipe type: lunch, dinner, salad

Ingredients & instructions

Turkey Meatballs
500 g turkey meat, grounded
2/3 cup breadcrumbs
¼ cup water
½ tsp salt
1 egg
3 cloves garlic, minced
1 tsp corriander, grounded
½ tsp paprika powder
¼ tsp chili powder
3 Tbsp sesame

1.   Preheat the oven to 200°C (390 F).
2.   Mix all of the ingredients in a medium bowl.
3.   Make small meatballs and put on a baking sheet.
4.   Put 1 Tbsp oil on a large pan and heat up. Then start frying meatballs only to get gold.
5.   Transfer meatballs to the baking pan and bake 18-20 minutes.

Zoodles with peanut butter sauce
5-6 zucchini
3 Tbsp peanut butter
¼ cup hot water
3 Tbsp soy sauce
2 Tbsp oil
2 Tbsp honey
1 lime, juice and zest
• 1 clove garlic, minced
• ¼ tsp chili powder
fresh corriander

6.   Spiralize zucchinis.
7.   Mix sauce ingredients in a small pan, you can heat the mixture to get more smooth sauce. Add more water if the sauce is too thick.
8.   Serve zoodles with hot sauce and meatballs. Top with fresh corriander.

We love this colorful dish - it's amazing! Great as a salad, but also will be perfect with classic pasta and tomato sauce. Share your variations with us on #foodiesisterspl. See you soon!
Karo & Domi

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