Turkey Meatballs with Parsley Pesto and Zucchini Pasta
Fall is the time of turkey and zucchini, so we bring them together in this zesty dish. Grab a veggie spiralizer and enjoy the fall harvest with fresh herb pesto packed full of nutrients that nourish your body and soul.
Ingredients
Method
For the Meatballs
- Preheat the oven to 400ºF. Line two baking sheets with parchment paper.
- Combine the turkey, chia seeds, garlic, mustard, parsley, oregano, sage, onion powder, salt, and gluten-free bread. Form into meatballs about 1.5 inches in diameter and place on the prepared baking sheets. Spray with avocado oil cooking spray and bake for 12 minutes or until a meat thermometer registers 165ºF.
For the Pesto
- Add the pine nuts, parsley, garlic, salt, and lemon juice to the bowl of a food processor. Pulse until finely chopped. While the machine is running, slowly drizzle in the olive oil and pulse until smooth and combined.
For the Veggie Pasta
- Using a spiralizer, spiralize the zucchini and yellow squash into “noodles.”
- For cooked noodles, heat a large sauté pan with 1 tablespoon avocado oil over medium-high heat. Add the zucchini and squash noodles and cook for 1 to 2 minutes until warm but still al dente. Season with salt and pepper.
- Serve the meatballs over uncooked or cooked spiralized zucchini and yellow squash, and top with pesto.
