Turkey Meatballs with Veggie Noodles

Directions

1. Preheat oven to 350°F.
2. Finely chop the but ton mushrooms and basil, oregano and rosemary in a food processor.
3. Mix the mushroom and herb mixture with the ground turkey, and season with 2 tablespoons of Paul Prudhomme’s Toasted Onion & Garlic Magic Seasoning.
4. Divide the meatball mixture into 6 even portions and shape them into meatballs.
5. Place the meatballs on a parchment-lined sheet pan, and bake in the oven at 350°F for 15 to 20 minutes, or until an internal temperature of 165°F is reached. Remove from oven and set aside.
6. Place the low sodium marinara and meatballs in a small saucepan, and simmer over low heat until sauce is hot throughout.
7. Heat 3 cups of water in a small saucepan to a boil over high heat, and place the green beans in the water for 2 minutes.
8. Remove the green beans from the water, and place them in an ice-water bath to stop the cooking process and retain the bright green color. Drain and set aside.
9. In a skillet, he at the olive oil and sauté the green beans with 1 tablespoon of the Paul Prudhomme’s Toasted Onion & Garlic Magic Seasoning until fork tender. Remove from the heat and set aside. Place the Zucchini and Squash Noodles in a large skillet with the remaining 1 tablespoon of seasoning and sauté until tender.
10. Divide the green beans onto 2 plates. Place the desired amount of veggie noodles on each plate.
11. Top each plate with 3 turkey meatballs and 6 ounces of the marinara sauce.