leftover turkey meatballs & mushroom marinara


This is a great way to use leftovers, or batch cook the turkey meatball recipe and use it both ways!

Use the same pan that you cooked the meatballs in and scrap down the bottom to loosen any remaining meat from before. Heat your pan and add in mushrooms. This recipe is a good “clean up” recipe as you can use what you have on hand and adjust your quantities to make sure you are getting your full portions for BLE.

Cook the mushrooms until brown and tender.

Add in the meatballs (these should already be the proudly cooked, we are just warming them back up). Next add in some no sugar marinara sauce. We also added some water to thin it a bit. Let this all cook until hot and bubbly.

Cook zucchini noodles. Measurements for this are going to be up to you, but you will start with 4oz of meatballs as your protein. You can use 1oz of the sauce as a condiment, or add us as veggies. Split the zucchini noodles and salad to add up to 14oz (or 13oz if you are counting the sauce as vegetables). Either way you will have a complete BLE women’s weight loss portion dinner. Recipe to follow.

leftover turkey meatballs & mushroom marinara

turkey meatball recipe

Remove meatballs from skillet. Scrape skillet to loosen meat particles. Add chopped mushrooms to skillet and brown. Add marinara sauce to coat meatballs and heat through. Serve over zucchini noodles.


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