Spaghetti has always been a staple in my home, until that whole carb gluten thing started posing a problem as an adult. When I was dealing with the worst symptoms of PCOS, it was very important to me to make sure that I was keeping to clean foods that would help me improve my symptoms, no matter how good that spaghetti tastes.
I’ve known about spaghetti squash and zucchini noodles as replacements for traditional wheat based noodles, but how to make it taste like the spaghetti dinners of old was a challenge. Then the paleo turkey meatballs entered my life.
These paleo turkey meatballs are so easy to make, and are perfect for either a quick dinner for the family, or for meal prep on a Sunday that can be eaten for lunches all week-long. You can also used different types of meat, I’m just a huge fan of ground turkey.
The zucchini is also extremely easy to spiralize and heat up in a pan, which is a welcome change from conventional wheat noodles that take, especially when your a kid, seem to take 50 years to cook.
Paleo Turkey Meatballs and Zucchini
A fun and tasty spaghetti dinner using ground turkey and zucchini noodles.
- 1 lb Ground Turkey
- 1 handful Spinach
- 3 ea Minced Garlic Cloves ((separated 2 cloves together and 1 clove alone))
- 1 ea Egg
- 1 tbsp Olive Oil
- 1/2 cup Chopped Green Onions
- 1 tbsp Italian Seasoning
- 1 tbsp Red Pepper Flakes
- 2 tsp Coconut Flour
- 2 tsp Parsley
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Rosemary
- 1 tsp All-Purpose Seasoning
- 1 tsp Poultry Seasoning
- 1 tsp Sea Salt
Preheat oven to 350 and stove top to medium heat.
In a medium saucepan on medium heat, pour in olive oil. Once warm, place in the 2 minced garlic cloves, green onions, red pepper flakes and spinach. Sauté all together.
In a mixing bowl, place the ground turkey, the sauté mixture and the rest of the ingredients minus the coconut flour.
Mix together. Slowly add coconut flour until you are able to form the mixture.
Using a large spoon or a small ice cream scoop, form the meatballs.
Place the meatballs back in the sauce pan and brown on all sides (2-3 minutes on each side)
Once brown place the saucepan with meatballs in the oven and cook for 20 minutes.
To cook the zoodles, place the spiralized zucchini in a saucepan on medium heat for 3 to 5 minutes until desired consistency is achieved.