Thanks to the air fryer, you may enjoy golden, juicy turkey meatballs that are fork-tender! For a beautiful and healthy meal, serve with interesting zoodles, your favorite jarred tomato sauce, and an additional pinch of Parmesan.
Ingredients for Turkey Meatballs & Zoodles
- 1 1/2 pounds of zoodles (spiralized zucchini noodles from about three medium zucchinis)
- Kosher salt
- 1/3 cup of plain breadcrumbs
- 1/4 cup of whole milk
- 8 ounces of ground turkey
- 1/4 cup of ricotta
- 2 tablespoons of chopped fresh parsley
- 1 tablespoon of finely grated Parmesan, plus more for serving
- 1/2 teaspoon of dried oregano
- Freshly ground black pepper
- Nonstick cooking spray
- 1 1/4 cups of jarred tomato sauce
- 3.5-quart air fryer
Directions for making Turkey Meatballs & Zoodles:
- Toss the zoodles with a good pinch of salt in a large bowl. Let sit until the zoodles soften and release some excess liquid, about 10 minutes. Pat them dry and set aside.
- Meanwhile, combine the breadcrumbs and milk in a medium bowl and let sit while the breadcrumbs soften and absorb most of the liquid, about 5 minutes. Add the turkey, ricotta, parsley, Parmesan, oregano, 1/2 teaspoon of salt, and several grinds of black pepper to the breadcrumb mixture, then mix thoroughly with your hands to combine. Form into 12 meatballs (each about 1 1/2 tablespoons and 1 inch wide).
- Preheat an air fryer to 400 degrees F. Air fry until golden brown on the outside and just cooked through, about 10 minutes, turning the meatballs about halfway through the cooking time. Spray the inside of the basket with cooking spray and add the meatballs, leaving space between each for air circulation.
- Meanwhile, warm the tomato sauce in a medium saucepan set over medium heat. Add the meatballs to the sauce, lower the heat, and keep warm.
- Air fry at 400 degrees F until tender and starting to brown at the edges, tossing halfway through, 5 to 6 minutes. Season the zoodles with a 1/4 teaspoon of salt and several grinds of black pepper. Divide the zoodles between 2 dinner plates or shallow bowls, then top each with six meatballs and spoon the warm tomato sauce over the top. Serve with a sprinkle of Parmesan.
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