Zoodles with Turkey Meatballs in Roasted Red Pepper Sauce Recipe

INGREDIENTS

For the Zoodles

4 zucchini (I use this spiralizer)

1 tbsp avocado oil or olive oil

salt, to taste

pepper, to taste

For the Roasted Red Pepper Sauce:

2 red bell peppers, cut into 4 pieces (seeds removed)

4 tbsp avocado oil or olive oil, divided

½ medium onion, diced (1/4 cup)

1 clove garlic

4 tbsp almond milk

1 tsp oregano

1 tsp thyme

1 tsp rosemary

1 tsp salt

½ tsp pepper

For the Meatballs

1 lb ground turkey

½ cup packed spinach

2 tbsp coconut flour

½ tsp salt

½ tsp thyme

½ tsp oregano

1 cloves garlic, minced

1 tbsp olive oil or avocado oil

½ tsp ground black pepper

INSTRUCTIONS

Preheat oven to 400F.
On a baking sheet, toss red bell peppers and 1 tablespoon of oil together and lay in a single layer. Roast for 25-30 minutes, until the bell peppers are tender and there are some black char marks.
In the meantime, start making your turkey meatballs. In a large bowl combine ground turkey, spinach, coconut flour, salt, thyme, oregano, garlic, 1 tablespoon of oil and black pepper. Mix until combined well. Roll into small meatballs – you’ll get about 15 out of a batch. Line a baking sheet with foil and place meatballs on the sheet. Bake for 12-15 minutes, until baked through.
While the meatballs are cooking, in a small skillet, combine ¼ cup diced onion and 1 clove of garlic in 1 tbsp of oil. Saute for 5 minutes until soft and fragrant. Add to a food processor with the bell pepper when it’s ready. Then also add almond milk, oregano, thyme, rosemary, salt, black pepper, 2 tbsp of avocado oil or olive oil. Process until combined and smooth.
Use a vegetable spiralizer to turn the zucchini into noodles. In a skillet (can be the same one we used before), add the zucchini with the oil and saute for 2-3 minutes. Sprinkle with salt and pepper.
To assemble, top the zucchini with the roasted red pepper sauce and 3-4 meatballs.