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Turkey Meatballs, Easy Marinara atop Zoodles

I have been on a turkey kick.  These were really tasty and hit the spot.  They take a bit of effort, but they are so good leftover.   I like to make a big batch, so that I can have them for lunch the next few days.  Marinara is just one of those things that tastes even better after the flavors have melded.

You have options with this recipe.  You can do it in a crock pot, or if you are a poor planner like myself, you can whip it together and serve immediately.

This meal is paleo, gluten-free, Whole 30-friendly and well, it is just really good for you.  It tastes good, too, and you won’t even miss the noodles.  Spaghetti squash is a pretty scrumptious noodle substitute, also.  Try that if you haven’t!


For the turkey meatballs


Ground Turkey, 2 pounds

Eggs, 2 large

Almond Flour, 1/3 cup

Garlic, 4 cloves–finely chopped

Parsley, 2 sprigs–finely chopped

Basil, 5 leaves–finely chopped

Oil for frying (I like grapeseed oil because it has a high temperature point)

Directions:  Mash all ingredients until just combined.  You don’t want to over do it, or your meatballs could end up tough.  Form into balls. Heat oil in frying pan.  Fry until browned, flipping so that they cook evenly (about 2-3 minutes each side).  Then cover and cook an additional 8-10 minutes. Since it is turkey, please take the time to cut into one to ensure they are cooked through.  Throw into your marinara sauce to absorb flavor.


For the easy marinara sauce:


Olive Oil, 3 TBSP

Onion, 1/2 medium–diced

Garlic, 5 cloves–finely chopped

3, 14 ounce cans of diced tomatoes

1, 14 ounce can of tomato sauce

Parsley, 2 sprigs–finely chopped

Basil, 4 leaves–finely chopped

Salt, 1 TBSP

Pepper to taste

Directions:  Heat olive oil in sauce pan.  Toss in onions and garlic and cook until just tender–about five minutes.  Add your canned tomatoes and tomato sauce, and all the spices.  You can add a splash of red wine or a little honey to add some depth to the flavor.  Let simmer for at least 30 minutes (or throw in a crock pot).  The more time it simmers, the yummier.


For the Zoodles:

Premium Vegetable Spiralizer 
Zucchini, 4

Olive oil, 1 TBSP

Directions: Spiralize your zucchini.  Heat olive oil in pan (I use meatball pan because the drippings make your zoodles extra yummy).  Saute for about five minutes, or until just tender.


Um, this is me trying to take pictures of the food. Little turkey!

I hope you enjoy as much as the boys and I did!


Let me know what you think.


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