1/2 teaspoon red crushed chili pepper flakes (optional)
1 crumbled bouillon cube (optional)
Salt and fresh cracked black pepper, to taste
1 cup fresh chopped cilantro (or parsley), divided
3 tablespoons butter
4 medium zucchini, spiralized
Juice of 1/2 lemon
1 tablespoon hot sauce of your choice
1. In a large bowl, combine ground turkey and ground pork, cheese, grated garlic, Italian seasoning, bouillon cube, red chili pepper flakes, chopped cilantro and black pepper. Mix well with your hands or fork and form medium balls. Arrange the turkey meatballs on a plate and set aside.
2. Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook turkey meatballs for 8 – 10 minutes on all sides, until browned as well as cooked through. While cooking, baste the meatballs with the butter and juices mix. Remove to a clean plate and set aside.
3. In the same skillet melt remaining tablespoon butter; then add lemon juice, hot sauce, minced garlic, and red pepper flakes (if you would like, this is optional). Add the zucchini noodles and cook for 3 or 4 minutes, stirring regularly, until zucchini is done but still crisp and juices have reduced a a small amount. Season with salt and pepper and garnish with more cilantro or parsley if preferred.
4. Push zucchini on one side of the skillet and add the turkey meatballs back to the pan and reheat for approximately a minute or two. Serve the garlic butter turkey meatballs with lemon zucchini noodles immediately with a lemon slice or two on the side. Enjoy!