Turkey Meatballs Marinara with Zucchini Noodles
Servings
4
servingsPrep time
45
minutesCooking time
30
minutesIngredients
1 lb. ground turkey
1 egg
1 ½ tsp. dried oregano
1 ½ tsp. dried parsley
1 tsp. garlic powder
1 tsp. onion powder
tsp. red pepper flakes
cup almond meal
Pinch of sea salt
For topping:
cup almond meal
2 tsp. dried parsley
1 tsp. black pepper
Prepared marinara sauce
For Zucchini Noodles
2 zucchini
1 tbsp. ghee/clarified butter
1 tbsp. olive oil
2 cloves garlic, minced
3 whole basil leaves, cut into ribbons (chiffonade or spiralize)
Salt and pepper to taste
Directions
- For Turkey Meatballs
- Preheat oven to 400 degrees. Combine all ingredients (except topping ingredients) and use your hand to form into 2-1/2 inch diameter meatballs. Combine topping ingredients in small bowl. Roll each meatball in the topping mixture and place on a cookie sheet lined with parchment paper. Makes 15 meatballs. Bake 20-25 minutes until cooked all the way through. Serve in warmed marinara sauce.
- For Zucchini Noodles:
- Use a “Y” vegetable peeler to peel long ribbons of zucchini or a spiralizer.
- Heat a skillet over medium-high heat and heat the butter and olive oil. Add garlic and sauté until fragrant. Add the zucchini and toss around in the pan for 1 to 2 minutes until warmed. Sprinkle in salt and pepper. Serve within a few minutes, before the zucchini becomes too soft.