Turkey Enchilada Meatballs with Zoodles

I am so excited to be partnering with Jennie-O to bring you this post for a healthy new year.  Jennie-O creates quality, affordable products and I hope you will join me in supporting the brands that help Blonde Girl Cravings operate!

How’s the New Year’s diet treating you? It sure is hard to get back on the healthy eating bandwagon after a holiday season full of fattening foods and sugar, isn’t it?

Jennie-O turkey graciously provided me with two packages of their Lean Ground Turkey Breast meat and asked me to create a recipe for a healthy new year.  Because I know most of us love a big plate of cheesy Mexican food, something along those lines seemed fitting.

Tender turkey meatballs, smothered in homemade enchilada sauce, covered in cheese and served over zoodles? What’s not to love! I make my own enchilada sauce and encourage you to do the same because nothing else compares, but you can certainly use canned if you prefer.

If zoodles aren’t your style, or you don’t own a spiralizer (I use this) these would also be delicious served over quinoa or brown rice. They reheat well, so I enjoyed them for lunch the next day as well!

Check out Jennie-O’s website for a list of awesome lighter recipes for a healthy new year. And be sure to follow Jennie-O on FacebookInstagramTwitter, and Pinterest!

Turkey Enchilada Meatballs with Zoodles

Ingredients

  • 1 pound Jennie-O Ground Turkey Breast
  • 1/4 cup grated yellow onion
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 egg
  • 1 tablespoon chopped cilantro
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • pinch red pepper flakes
  • 1 teaspoon garlic powder
  • 1/4 teaspoon dry oregano
  • 1 1/2 - 2 cups red enchilada sauce
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded sharp cheddar cheese
  • Sliced green onions and cilantro for toppings (optional)
  • 2 large zucchini
  • 2 tablespoons olive oil (separated)
    Enchilada Sauce
  • 2 Tbsp. vegetable or canola oil
  • 2 Tbsp. all-purpose flour
  • 4 Tbsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. oregano
  • 2 cups chicken broth or stock

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl mix together the onion, bread crumbs, egg, cilantro, milk and seasonings.
  • Add in the ground turkey and use your hands to combine everything together, making sure not to overwork the meat.
  • Use a cookie scoop or measuring spoon to form tablespoon sized meatballs and place them on a plate. (I prefer to chill the meatballs for 30 minutes, but this step is not necessary. I find it holds the meatballs together better.)
  • Heat a 12 inch cast iron skillet or non-stick skillet over medium-high heat.
  • Coat the bottom of the skillet with 1 tablespoon oil or cooking spray.
  • Place the meatballs in a single layer in the skillet and cook for approximately 3 minutes on one side, then flip them over and cook for another 3 minutes.
  • Lower the heat to medium-low then pour the enchilada sauce all over the meatballs.
  • Sprinkle the cheese over the meatballs then place in the oven and bake for 10 minutes.
  • Remove from the oven and top with sliced green onions and cilantro if desired. Serve over zoodles.
  • Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings. Then gradually add in the broth, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick. I prefer my sauce thicker, so I cook a little longer.
  • For Zoodles:
  • Slice ends off zucchini. Use you spiralizer to cut into "noodles." Heat medium pan on high, add the remaining 1 tablespoon of olive oil. Cook noodles just until slightly softened.
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