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To make the meatballs: Preheat oven to 375°F. Line a large sheet pan with parchment paper.
In a large bowl, add turkey, onion, egg, almond flour, garlic powder, and onion powder. Stir and mix until everything is evenly mixed.
Scoop 1 ½ tbsp of meatball mixture. Gently roll into ball shape. Place onto baking sheet. Repeat with remaining meat, spacing balls about 1/2 inch apart.
Bake meatballs for about 20 minutes or until fully cooked.
To make the glaze: Add all sauce ingredients except cornstarch and water into a small saucepan. Bring to a simmer and cook until sauce is slightly reduced. Taste and adjust as needed.
In a small bowl, completely dissolve 2 tsp of cornstarch into 8 tbsp of water. Add to sauce mixture and stir immediately so that the cornstarch does not cook and clump up. Gradually bring sauce to a simmer again and cook until sauce is thickened.
Using a pastry brush, brush meatballs with sauce. Garnish with sesame seeds.
To make zucchini noodles. In a large skillet, add olive oil and garlic. Bring to medium high heat.
Add in zucchini noodles. Cook until water releases from zucchini and zucchini noodles are just cooked (tender but still crisp). Add salt as needed.
Divide zucchini noodles into meal prep containers. Add meatballs on top and remaining glaze.