When you cook zucchini noodles they will render water. To prevent this, add salt prior to cooking them and let them sit for a while!
- In large bowl, combine ground turkey, cheese, grated garlic, italian seasoning, bouillon cube, red chilli flakes, chopped cilantro, and salt & pepper. Mix well and then form into medium balls! Set aside.
- Melt 2 tablespoons ghee (or butter) in large skillet over low heat. Add in your turkey meatballs and cook for 6-10 minutes (or until cooked through). Make sure you cover them in the butter, then remove and add to a plate.
- In same skillet, add remaining butter, lemon juice, hot sauce, minced garlic, and zucchini noodles. Cook for 3 to 4 minutes, stirring regularly. The zucchini noodles are done when they are nice and crisp!
- Move the zucchini noodles over, add the turkey meatballs back in, and reheat for a couple minutes!
Enjoy the leanness!