Low Carb, Gluten-Free “Spaghetti” and Turkey Meatballs – Butternut Squash Noodles, Homemade Turkey Meatballs (ground turkey, egg, Italian seasoning, almond flour), Roasted Zucchini, Tomato Paste And Parmesan.

For 4 Servings: Meatballs – 1lb Ground Turkey, 1 Egg, 2 tbsp Almond Flour, 2 tbsp Italian Seasoning. Zucchini – 2 Zucchinis, 2 tbsp Olive Oil, Salt & Pepper. Pasta – 1 Container of Butternut Squash Noodles or Use a Noodle Maker with a Full Butternut Squash, 2 tbsp Olive Oil, 1 Cup Tomato Paste, 4 tbsp Parmesan Cheese.

Instructions: Mix all ingredients for the meatballs in a big bowl. Roll into about 16 small meatballs. Place in oven safe dish and bake for 25 minutes at 350F. Slice the zucchini into 1/4 inch pieces and cover with olive oil and seasoning. Roast on cookie sheet at 350F for 12 minutes. Cook noodles in pan with olive oil for 5-6 minutes on medium heat. Mix in sauce on low heat. Mix everything together, meatballs, zucchini and noodles, and top with Parmesan cheese.

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