Gluten-Free Veggie Noodles with Turkey Mini-Meatballs
- Meatballs
- 1 pound ground turkey
- 1/4 medium yellow onion, finely chopped
- 2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- Noodles
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 1 pound yellow squash and zucchini noodles (about 6 1/2 cups)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon crushed red chile flakes
- 1/3 cup prepared dairy-free basil pesto, plus more for serving
- Grated Parmigiano Reggiano cheese (optional)
- Chopped fresh parsley or basil for garnish
- 1/2 yellow bell pepper, sliced
- 1 cup cherry tomatoes, quartered
For the meatballs, combine turkey, onion, parsley, salt and pepper in medium bowl and mix just to combine.
With damp hands, roll mixture into about 20 balls the size of ping-pong balls.
Heat oil in a large skillet over medium heat.
Add meatballs and cook, shaking the skillet occasionally to roll meatballs, flipping as needed, until browned and cooked through, about 10 minutes.
Transfer to a plate and keep warm.
For the noodles, in the same skillet used to cook meatballs, heat oil over medium heat.
Add garlic and cook until fragrant, about 30 seconds.
Stir in noodles, salt and chile flakes and toss to coat; cover and cook until noodles are tender, stirring occasionally, 4 to 5 minutes.
Stir in bell pepper and meatballs and cook until heated through.
Stir in 1/3 cup pesto, remove from heat, and stir in tomatoes.
Sprinkle with parsley and serve with additional pesto and Parmigiano Reggiano (omit for paleo-friendly) on the side, if desired.
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- Meatballs
- 1 pound ground turkey
- 1/4 medium yellow onion, finely chopped
- 2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- Noodles
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 1 pound yellow squash and zucchini noodles (about 6 1/2 cups)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon crushed red chile flakes
- 1/3 cup prepared dairy-free basil pesto, plus more for serving
- Grated Parmigiano Reggiano cheese (optional)
- Chopped fresh parsley or basil for garnish
- 1/2 yellow bell pepper, sliced
- 1 cup cherry tomatoes, quartered