By JLuke Morris
Preheat your oven to 200°C (390°F).
In a large bowl, combine 150 g of ground turkey, 1 large egg, 2 tbsp almond flour, salt, and pepper to taste. Mix well until all ingredients are combined.
Form the turkey mixture into small meatballs, about the size of a tablespoon each.
Place the meatballs on a baking sheet lined with parchment paper and bake for 15-20 minutes or until they are fully cooked and golden brown.
While the meatballs are baking, heat 1 tbsp olive oil in a large skillet over medium heat.
Add 1 clove of minced garlic to the skillet and sauté until fragrant, about 1 minute.
Add 1/2 cup of crushed tomatoes to the garlic and stir well. Add 1 tbsp of chopped fresh basil, salt, and pepper to taste. Let the sauce simmer for about 10 minutes, stirring occasionally.
Meanwhile, prepare the zoodles by spiralizing 2 medium zucchinis.
Add the zoodles to the tomato-basil sauce and toss to coat. Sauté for a few minutes until the zoodles are tender but not mushy.
Once the meatballs are cooked, add them to the skillet with the zoodles and sauce. Gently stir to coat the meatballs in the sauce.
Serve the turkey meatballs on a bed of zoodles with the tomato-basil sauce. Garnish with additional fresh basil if desired.
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By JLuke Morris
This Main Course Pasta Alternative Healthy recipe is ready in 40 minutes and features ground turkey (lean), egg, almond flour and other delicious ingredients. Contains 350 calories total.
Preheat your oven to 200°C (390°F).
In a large bowl, combine 150 g of ground turkey, 1 large egg, 2 tbsp almond flour, salt, and pepper to taste. Mix well until all ingredients are combined.
Form the turkey mixture into small meatballs, about the size of a tablespoon each.
Place the meatballs on a baking sheet lined with parchment paper and bake for 15-20 minutes or until they are fully cooked and golden brown.
While the meatballs are baking, heat 1 tbsp olive oil in a large skillet over medium heat.
Add 1 clove of minced garlic to the skillet and sauté until fragrant, about 1 minute.
Add 1/2 cup of crushed tomatoes to the garlic and stir well. Add 1 tbsp of chopped fresh basil, salt, and pepper to taste. Let the sauce simmer for about 10 minutes, stirring occasionally.
Meanwhile, prepare the zoodles by spiralizing 2 medium zucchinis.
Add the zoodles to the tomato-basil sauce and toss to coat. Sauté for a few minutes until the zoodles are tender but not mushy.
Once the meatballs are cooked, add them to the skillet with the zoodles and sauce. Gently stir to coat the meatballs in the sauce.
Serve the turkey meatballs on a bed of zoodles with the tomato-basil sauce. Garnish with additional fresh basil if desired.
Calories per Serving: 350
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