This is a sponsored post written by me on behalf of Cooked Perfect® Meatballs. All opinions are 100% mine.
When it comes to summer meals, easy and light is best. And this Garlic Butter & Parmesan Zoodles with Turkey Meatballs recipe does not disappoint. It’s fast. It’s flavorful. It’s the perfect summertime dinner.
During the winter months, I don’t mind spending some time in the kitchen whipping up soups and baking bread, but when it comes to summer, the quicker the meal is to make, the better. I want to be in and out of the kitchen in a snap, with little cleanup. I’d rather spend more time enjoying my meal, visiting with family and sipping on a glass of wine than time spent preparing dinner.
There are two reasons why this recipe comes together so fast, in under 20 minutes. I used zucchini instead of pasta, hence the name “zoodles” and instead of making the meatballs from scratch, I headed to my grocery store’s frozen food aisle and picked up a bag of Cooked Perfect® Meatballs.
Now, if you don’t have a handy little spiralizing gadget to make the zoodles, this recipe will take a bit longer. But if anyone in your family is allergic to gluten or you’re watching your pasta intake for other reasons, I highly recommend purchasing one. I think mine costs under $10 at the grocery store and I love it. I’ve made zoodles and added marinara sauce.
I’ve made zoodles with just an olive oil blend. And now zoodles with butter, olive oil, garlic, and parmesan. It doesn’t get any better than that for a light and delicious alternative to pasta. (Side note: These same butter, olive oil, garlic, and parmesan ingredients are great on regular pasta too. Which is how I first used the combination.)
The Turkey Meatballs
I rarely make meatballs. In fact, the last time I remember making meatballs was for our Christmas dinner when I was asked to bring a vegetarian main dish for my boys. I made eggplant meatballs and while they are delicious (and were a crowd-pleaser), they are so incredibly time-consuming. As are regular meatballs. I like Cooked Perfect Meatballs because they’re fast to prepare, making them the perfect complement to your summertime get-togethers and dinners. Also, they’re made using select meats, real cheeses, and savory herbs and flame broiled to sear in the flavor. Yep…YUM. I’ve had frozen meatballs before and honestly, wasn’t impressed, but the flavor and texture of the Cooked Perfect Meatballs blew me away.
If Turkey Meatballs aren’t your cup of tea, Cooked Perfect also has Homestyle, Italian Style, Angus Beef…just to name a few varieties.Find Cooked Perfect Meatballs in the freezer aisle.
Garlic Butter & Parmesan Zoodles with Turkey Meatballs Recipe
So for this recipe, all you have to do is make your zoodles and then heat them up in the butter garlic sauce. I like mine to have some crunch, so I don’t cook them for very long at all. Add some parmesan and stir it into the zoodles. Heat up the meatballs in the microwave (you can also heat them up using the oven or stove top), top your zoodles with the meatballs and then sprinkle with more fresh parmesan cheese.
- One bag of Cooked Perfect® Turkey Meatballs
- 4 Zucchini
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 3 cloves of garlic
- 1/3 cup Parmesan Cheese, Shaved or Grated
- Salt & Pepper
- 1. Make your Zoodles with the zucchini. Either spiralize or use a veggetti.
- 2. Finely chop the garlic.
- 3. Heat up the butter and olive oil in a skillet. Add the garlic once it's heated. Cook the garlic for about 2 minutes, being careful not to burn it.
- 4. Add the zoodles and stir to coat with the butter and olive oil. Heat for 2 to 3 minutes.
- 5. While the zoodles are cooking, heat up the meatballs by following the directions on the package.
- 6. Stir in half of the Parmesan. Sprinkle with salt and pepper to taste.
- 7. Plate the zoodles. Add desired number of meatballs. Sprinkle plates with the rest of the parmesan cheese.