Serves: 2 Serving size: 1
1 1/2 pounds zoodles (spiralized zucchini noodles, from about 3 medium zucchinis
1/3 cup plain breadcrumbs
1/4 cup whole milk
8 ounces ground turkey
1/4 cup ricotta
2 tablespoons chopped fresh parsley
1 tablespoon finely grated Parmesan, plus more for serving
1/2 teaspoon dried oregano
Freshly ground black pepper
Nonstick cooking spray
1 1/4 cups jarred tomato sauce
Toss the zoodles with a good pinch of salt in a large bowl. Let sit until the zoodles begin to soften and release some excess liquid, about 10 minutes. Pat them dry and set them aside.
Meanwhile, combine the breadcrumbs and milk in a medium bowl and let sit while the breadcrumbs soften and absorb most of the liquid, about 5 minutes. Add the turkey, ricotta, parsley, Parmesan, oregano, 1/2 teaspoon of salt, and several grinds of black pepper to the breadcrumb mixture, then mix thoroughly with your hands to combine. Form into 12 meatballs (each about 1 1/2 tablespoons and 1-inch wide).
Preheat an air fryer to 400 degrees F. Spray the inside of the basket with cooking spray and add the meatballs, leaving some space between each for air circulation. Air fry until golden brown on the outside and just cooked through, about 10 minutes, turning the meatballs about halfway through the cooking time.
Meanwhile, warm the tomato sauce in a medium saucepan set over medium heat. Add the meatballs to the sauce, lower the heat to low, and keep warm.
Season the zoodles with a 1/4 teaspoon of salt and several grinds of black pepper. Air fry at 400 degrees F until tender and starting to brown at the edges, tossing halfway through, 5 to 6 minutes. Divide the zoodles between 2 dinner plates or shallow bowls, then top each with 6 meatballs and spoon the warm tomato sauce over top. Serve with a sprinkle of Parmesan.