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The experience I had with this dish was exceptional. Regardless of my relative attachment to meatballs of all kinds, this dish, in particular, was very delicious, and this is not my opinion alone. As is always the case my husband and children shared with me the tremendous admiration of it.
The secret of this dish here to my knowledge is that they don’t prepare the meatballs by themselves, but mixed it with noodles that added a unique taste to the meatballs to distinguish them from the others. If you want my advice to try a new dish that has no description other than that it’s excellent, you should seek the turkey veggie meatballs with pesto zucchini “noodles.”
Another thing is when we talk about meals served professionally, we cannot ignore the general appearance of the dish, as this makes a big difference for those who are about to eat it. For a moment, I felt that these little balls stacked next to each other on top of the green noodles spreading all over the bottom of the dish called me to eat!
Turkey Veggie Meatballs with Pesto Zucchini “Noodles”
- - Turkey Veggie Meatballs
- 1 cup zucchini chopped (about 1 zucchini)
- 1 cup carrots chopped (about 2 medium carrots)
- ½ cup parsley coarsely chopped
- 3 medium garlic cloves minced
- ¼ cup blanched almond flour
- 1 egg
- 1 pound boneless skinless turkey breasts
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
- ¼ teaspoon chili powder optional
- - Paleo Spinach Pesto
- 2 cups fresh spinach
- 1 cup fresh basil
- 2 teaspoons garlic minced
- 3 to 4 tablespoons olive oil
- Salt and pepper to taste
- Chicken Veggie Meatballs Instructions:
- Preheat oven to 350
- In a food processor, pulse together the zucchini, carrots, parsley and garlic.
- Add almond flour, egg, chicken and pulse.
- Then add salt, pepper and chili powder and process until thoroughly combined.
- Drop tablespoon size balls of the chicken mixture onto a parchment lined baking sheet.
- Bake 23 to 28 minutes.
- Paleo Spinach Pesto Instructions:
- In a food processor, add spinach, basil, garlic, salt and pepper. Turn food processor on and add olive oil while processing. Pulse until blended thoroughly. If you need to add more olive oil add 1 tablespoon at a time.
- Zucchini Noodles Instructions:
- 1 to 2 large zucchini’s
- 1 tablespoons coconut oil
- 1 garlic clove, minced
- Salt and pepper to taste
- Cut zucchini with a mandoline into “noodles”.
- In a skillet heat 1 tablespoons coconut oil, sauté zucchini with minced garlic and salt and pepper to taste until soft or resembles noodles. Toss noodles with spinach pesto and heat for about 1 minutes.