Not quite spaghetti. Not quite meatballs. But quite delicious! Here is my take on the classic comfort food in a paleo-friendly style:
Ingredients:
- 2 large fresh zucchinis
- 4 oz chopped onion, shallot, garlic mix (available at Trader Joe’s)
- 1 package ground lean turkey (my package was 1.2 lbs)
- 1 tablespoon whole grain Dijon mustard
- 1 tablespoon lime juice
- 1 egg, whisked
- 2 tablespoons almond meal
- 2 cups tomato sauce (or if you’re fancy, make your own)
- Coconut Oil
- Olive Oil
- Salt & pepper
What to Do:
- For our “spaghetti” you’re going to make “zoodles” out of your two zucchinis. This is super easy with Chef’s Star Omni Spiral Slicer (how to video). If you don’t have this product I’d suggest using spaghetti squash for your noodles instead. Slice up the zucchini and place to the side for later.
- Now let’s work on the turkey meatballs. First, saute the onion, shallot, garlic mixture over medium heat in a frying pan with about 1/3 a tablespoon of olive oil. Once the mixture browns slightly, remove it from the heat and put it in a medium mixing bowl.
- Mix the onion mixture with the turkey, lime juice, mustard, almond meal and finally the whisked egg. Mix completely, which may require some hands-on action. If you’d like, sprinkle a little salt and pepper into the mixture as well.
- In the same frying pan you already used, drop in some coconut oil until the entire bottom of the pan is coated and then some (just so there is a tiny pool of oil, yum!). Heat the oil over low to medium heat.
- Once the oil is hot, form little balls with the meat, drop it into the pan and let it simmer for about 2 minutes on each side. It will brown slightly; if you’re unsure if it’s cooked all the way through, cut a few open. Once cooked fully, remove from the oil and place on a paper towel to absorb excess oil.
- After the meatballs are done, cover them to keep them warm and we can start on the zoodles. Remove almost all of the oil from your frying pan, leaving just a shallow coating on the bottom. Toss in your zucchini noodles over medium meat and mix around. Next add in your meatballs and then your tomato sauce and heat the mixture. The zoodles cook down pretty quickly; make sure not to leave them over the heat too long or they will become mushy.
- Serve warm and enjoy!
