Turkey Meatballs with Broccoli over 'Zoodles' OR Spaghetti Squash
This one is great to prep night before and simmer meatballs in sauce all day so everything comes together. I like to make my Spaghetti Squash ahead of time too so there isn’t so much water in it. If you have a ton of zucchini on hand you could easily make ‘zoodles’ instead.
- 1 spaghetti squash or 3-4 medium zucchinis
- 1 lb organic ground turkey
- 1/4 cup almond flour or / almond meal, I used ground flax seeds and it worked fine
- 1 egg whisked
- 1 tbsp Italian seasoning
- 1 tsp salt
- pinch red pepper flakes
- 2-4 cloves garlic minced, I use a lot!
- 1 jar marinara sauce no sugar added
- 1 15 oz can diced tomatoes
- 3 cups broccoli 1 package of frozen broccoli or 1 big stalk of fresh
- 1 white onion small, chopped
- 1 tbsp olive oil divided
- Preheat oven to 350
- In a mixing bowl combine ground turkey, Italian seasoning, egg, almond flour, salt and red pepper flakes
- Use hands to mix and make meatballs. I use parchment paper or baking sheets so they don’t stick to the pan and you don’t have to use any oil.
- Place meatballs in the oven for 20 minutes, remove from oven and let cool – you can place them in sauce and store in fridge until the day you have them. I like to let the meatballs simmer in sauce for a couple of hours to let them soak up the sauce
- Place chopped onion, garlic and ½ Tbsp of olive oil in big sauce pan. Saute until onions are translucent.
- Add in tomatoes, marinara
- Simmer with meatballs for as long as you can.
- I add in steamed broccoli 30 minutes before serving to add bulk and nutrients to the dish
- Spiralize the zucchini and store in bowl. (I put a spiralizer I like in the notes below)
- Only when you are ready to eat it sauté in a sauce pan for 2-3 mins with a drizzle of olive oil. Serve immediately under meatballs / broccoli
- Preheat oven to 350
- Cut squash in half and scoop out seeds
- Put 1 inch of water in a 9x13 baking dish and place squash skin side up
- Place squash in oven for 40 mins or until fork tender
- I usually remove squash once its done and let cool 100% skin side up on a dish towel to eliminate excess water before scraping it with a fork
- Pour sauce over noodles for a delicious meal that usually provides a great lunch the next day!
Spiralizer on Amazon that is less than $10 with good reviews: http://amzn.to/2b5VFtp I have the vegetti which works great too.
Tried this recipe?Let us know how it was!