Zoodles with Turkey Meatballs in Roasted Red Pepper Sauce

• Gluten free
• Paleo

• Meat

  • 1 lb Ground turkey

• Produce

  • 2 clove Garlic
  • 1 1/2 tsp Marjoram
  • 1/2 Onion, diced (1/4 cup, medium
  • 2 Red bell peppers
  • 1 tsp Rosemary
  • 1/2 cup Spinach, packed
  • 1 1/2 tsp Thyme
  • 4 Zucchini

• Refrigerated

  • 4 tbsp Almond milk

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 2 tbsp Coconut flour
  • 1 tbsp Olive oil or avocado oil
  • 1 Pepper
  • 1/2 tsp Pepper
  • 1 Salt
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 5 tbsp Avocado oil or olive oil

Found on adashofmegnut.com

Ingredients

• 4 zucchini (I use this spiralizer)
• 1 tbsp avocado oil or olive oil
• salt, to taste
• pepper, to taste
• 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
• 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

Directions

• 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 - youll 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 its 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.