Turkey Meatballs and Spaghetti

30 Sep

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Meatballs:
1 lb turkey
1 egg
2 Tbsp tomato paste
1 tsp mustard powder
1 tsp olive oil
1 tbsp onion powder
1 tsp balsamic vinegar
1/2 tsp thyme
1/2 tsp white pepper
1/2 tsp garlic powder
1/2 tsp salt

Form into balls and cook on 375 for 25 minutes. I tried adding almond flour to make them more firm, but it wasn’t very successful. I thought about using coconut flour, but figured it wasn’t worth the grainy texture.

Sauce:
3 28 oz cans fire roasted tomatoes crushed or food processed
6 cloves garlic minced
1 large onion diced
5 tbsp basil
5 tbsp oregano
Tbsp salt
1/4 cup red wine (optional)

Brown onion and garlic in a pot. Process tomatoes if they aren’t crushed and add them along with the seasonings to the pot and simmer 2 hours. Red wine really gives a great flavor and most of the alcohol cooks out, but if your on the Whole30 challenge or strict paleo then avoid using it.

Noodles:
4 large zucchini julienne or spiralized

I cook them for about three minutes in small batches with a Tbsp of olive oil. I will also look into sweating the noodles next time where you bake them in the oven on low to cook out some of the water. Once cooked place the noodles in a casserole dish and layer with sauce and meatballs. Enjoy!

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