By JLuke Morris
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a mixing bowl, combine the ground turkey, egg, almond flour, 1 clove minced garlic, salt, and pepper. Mix well until all ingredients are combined.
Form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and lightly browned on top.
While the meatballs are baking, heat 1 tablespoon of olive oil in a large pan over medium heat. Add 1 clove minced garlic and sauté for about 1 minute until fragrant.
Add the crushed tomatoes to the pan, stirring in the fresh basil (reserve some for garnish). Season with salt and pepper, and let the sauce simmer for 10 minutes, stirring occasionally.
Use a spiralizer to turn the zucchinis into zoodles. If you don't have a spiralizer, you can use a vegetable peeler to create thin strips.
Add the zoodles to the tomato-basil sauce, tossing to combine. Cook for 2-3 minutes until the zoodles are slightly tender but not mushy.
Once the meatballs are out of the oven, add them to the pan with the zoodles and sauce. Gently toss everything together to coat the meatballs with the sauce.
Serve the turkey meatballs and zoodles hot, garnished with additional fresh basil leaves.
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By JLuke Morris
This Main Course Dinner Healthy Low Carb Gluten Free recipe is ready in 40 minutes and features ground turkey (lean), egg, almond flour and other delicious ingredients. Contains 320 calories total.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a mixing bowl, combine the ground turkey, egg, almond flour, 1 clove minced garlic, salt, and pepper. Mix well until all ingredients are combined.
Form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and lightly browned on top.
While the meatballs are baking, heat 1 tablespoon of olive oil in a large pan over medium heat. Add 1 clove minced garlic and sauté for about 1 minute until fragrant.
Add the crushed tomatoes to the pan, stirring in the fresh basil (reserve some for garnish). Season with salt and pepper, and let the sauce simmer for 10 minutes, stirring occasionally.
Use a spiralizer to turn the zucchinis into zoodles. If you don't have a spiralizer, you can use a vegetable peeler to create thin strips.
Add the zoodles to the tomato-basil sauce, tossing to combine. Cook for 2-3 minutes until the zoodles are slightly tender but not mushy.
Once the meatballs are out of the oven, add them to the pan with the zoodles and sauce. Gently toss everything together to coat the meatballs with the sauce.
Serve the turkey meatballs and zoodles hot, garnished with additional fresh basil leaves.
Calories per Serving: 320
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