Turkey Meatballs and Zucchini Noodles

It's Kids Clothes Week, so family and house will be de-prioritized for seven days.  Sorry, sweeties!  Fortunately, I have a stash of yummies in the freezer for family dinners.  This is one of our favorites, and when I make it fresh, I always freeze half of the meatballs and sauce for another time.  This is how they come out of the freezer:

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You can find the recipe here. 

 Instead of pasta, I like to serve these with zucchini noodles.  I have a new toy, the Spriralizer.

It produces wonderful noodles from any vegetable. 

If you're not a fan of slimy zucchini (who is, I wonder?) try this trick: Sprinkle the zucchini with salt and let sit for an hour or so.  It draws a bunch of the water out for a firmer "noodle."  See how much water I was extracted by the salt (below)?  For you smoothie lovers, don't throw away the zucchini water -- save it as a boost in your breakfast treat.

To cook, simply sauté in a little butter, olive oil, or pesto.  Serve with meatballs. 

Blessings!