This is a healthy delicious alternative to pasta. Yellow squash is also rich in manganese. This mineral helps to boost bone strength and helps the body's ability to process fats and carbohydrates.
Season: Spring/ Summer
Prep time: 20 minutes
Cook time: 25 minutes
1 lb. ground Turkey
2 tbsp. milk, cream, or coconut milk
1 cup freshly grated parmigiano
3/4 cup parsley
1 tsp.sea salt,. to Taste
5 garlic gloves (chopped fine)
2 tbsp. almond flour
1/4 cup olive oil for frying
4 zucchini & or yellow squash, spiralized
1/4 cup olive oil
1 pint cherry tomatoes
16 leaves fresh basil
1/2 cup grated parmigiana, for finish
1/2 lemon, juiced
salt to taste
fresh ground Pepper
extra virgin olive oil, for finish
Mix all ingredients in a medium bowl and combine well with clean hands. ( mixture can be made a day in advance).
Roll mixture into medium size balls, or desired size. Can be made smaller. Set aside.
When ready, heat a large cast iron or skillet to medium heat and add olive oil or canola, non GMO. Place meatballs , not touching, so they don’t steam. When golden brown on all sides , meatballs are done. About 15 minutes.
Place on paper towels to remove any excess oil. Keep warm in 175 degree oven.
With spiralizer make zucchini noodles. If they seem to long cut with kitchen scissor. Set aside.
Slice cherry tomatoes in half. (If they are not in season, sprinkle with a bit of coconut or pure cane sugar ).
In a medium skillet, heat on medium and add oil of choice. Add zucchini noodles and sprinkle with salt, and saute for no more then 4 minutes. Shaking the pan a few times. Set aside in warm oven, until tomatoes are ready.
Put cherry tomatoes in the same pan, sprinkle with a bit of salt. Shake pan a few times, They are ready in about 3-5 minutes.
To assemble : Place noodles in a bowl and top with meatballs and tomatoes. Place a few basil leaves around. Squeeze a few drops of lemon, and top with some grated cheese and ground pepper.
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