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


  • 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


  • 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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    Turkey Bacon Swiss Sandwich

    Re-post from November 2014:


    Happy National Sandwich Day! I love sandwiches, so it seems only fitting that there is a day devoted to them. These sandwiches are served open face, a “knife and fork sandwich” if you will. I like mine with lots of extra ranch dressing on the side because, givemeallthecondiments!


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    I am not including measurements or amounts in the recipe because I think sandwiches should always be customizable to your preferences. Love tomatoes? Pile them high! Bacon makes your heart sing? The more the merrier!! Enjoy!


    Turkey Bacon Swiss Sandwich


    • Hoagie rolls
    • Sliced turkey breast
    • Cooked bacon slices
    • Sliced tomato
    • Sliced Swiss cheese
    • Ranch dressing


  • Turn oven to broil. Toast rolls slightly to keep bread from getting soggy. Spread ranch dressing on rolls, reserving some for dipping. Layer on turkey, tomato, bacon and Swiss cheese. Place under the broiler again to melt cheese. Serve open faced with additional ranch dressing.
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    Grilled Turkey Sandwich with Havarti and Cranberry Jalapeno Relish

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    Thanksgiving is not my favorite holiday. I am not really a turkey and potatoes girl, anyone who knows me knows I don’t like pie,  and the holiday is essentially a whole ton of work. Like, lots of work. Days of planning, hours of cooking. And don’t EVEN get me started on the dishes. There is a plus side to all that work though, lots of leftovers!

    Grilled turkey sandwich with Havarti and cranberry relish. What a mouthful, right?? But you guys, Ohmagerd, this sandwich is good. Like, who cares about Thanksgiving dinner I just want the leftover turkey-good.

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    You have a few options with this sandwich. While none of the elements take much time to make, I understand that there are a lot of steps for a sandwich. However, they are all SUPER simple and fast, and everyone will be so impressed with your sandwich artist skills 😉

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    The cranberry sauce is easy peasy. Just dump everything in a pot and walk away. I used 1/4 cup of jalapeno and i didn’t find it spicy so feel free to up the jalapenos if you like it hot.

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    I made a loaf of Cranberry Orange Pecan Dutch Oven Bread for this sandwich. This is my new favorite way to make bread. Its literally dump and walk away, and it makes the most beautiful loaf of crusty artisan bread. I used the leftovers to make some kick butt French toast for breakfast. Yum!

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    Grilled Turkey Sandwich with Havarti and Cranberry Jalapeno Relish


    • Bread – I used Cranberry Orange Pecan Dutch Oven Bread, but any will work. Sourdough would be phenomenal
    • Sliced Havarti cheese
    • Cranberry Jalapeno Relish
    • Sliced turkey breast
    • Butter

    Cranberry Orange Pecan Dutch Oven Bread

    • 3 cups flour
    • 1 teaspoon yeast
    • 1 teaspoon salt
    • 1 cup dried cranberries
    • zest of two oranges
    • 1/2 cup toasted chopped peans
    • 1 ½ cups warm water


    In a large mixing bowl, whisk together flour, yeast, salt, cranberries, pecans, and zest. Add water, stirring until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set on counter for 12 to 18 hours. Overnight works great.

    Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.

    Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes. Then, remove the lid and bake an additional 5-10 minutes until golden. Carefully remove bread from oven and from pot and place on a cooling rack.

    Recipe Source: Alaska From Scratch

    Cranberry Jalapeno Relish

    • 2 cups fresh cranberries
    • 3/4 cup sugar
    • 1/4-1/2 cup sliced pickled jalapenos

    In a medium sauce pan combine all ingredients. Cook over medium heat until cranberries have popped and relish has thickened. Mine took about 20 minutes. Store in refrigerator.

    To Assemble Sandwich: 

    Butter two slices of bread. Spread  one slice with cranberry relish, and layer on Havarti cheese and sliced turkey. Top with second slice of bread and grill over medium heat until golden.

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