Pesto Zucchini Noodles With Turkey Meatballs (Printable)
Tender turkey meatballs over zucchini noodles with fresh basil pesto for a healthy, gluten-free Italian-inspired meal ready in 45 minutes.
# List of ingredients:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1/3 cup grated Parmesan cheese
03 - 1/4 cup almond flour
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1 tbsp olive oil
→ Zucchini Noodles
11 - 4 medium zucchini, spiralized
12 - 1 tbsp olive oil
13 - Salt and pepper to taste
→ Basil Pesto
14 - 2 cups fresh basil leaves
15 - 1/3 cup grated Parmesan cheese
16 - 1/4 cup pine nuts
17 - 2 cloves garlic
18 - 1/2 cup extra virgin olive oil
19 - Juice of 1/2 lemon
20 - Salt and pepper to taste
# Steps:
01 - Combine ground turkey, grated Parmesan, almond flour, egg, minced garlic, parsley, oregano, salt, and pepper in a large bowl. Mix until ingredients are just incorporated, being careful not to overwork the mixture.
02 - With lightly damp hands to prevent sticking, shape the turkey mixture into 16 uniform small meatballs, approximately 1.5 inches in diameter for even cooking.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs in batches without overcrowding the pan. Cook for 10 to 12 minutes, turning occasionally, until golden brown on all sides and completely cooked through with an internal temperature of 165°F. Remove and set aside on a plate.
04 - Place basil leaves, Parmesan, pine nuts, garlic, lemon juice, salt, and pepper in a food processor. Pulse until finely chopped. With the motor running, gradually drizzle in olive oil until the mixture reaches a smooth, emulsified consistency. Taste and adjust seasoning as needed.
05 - Wipe out the skillet and add 1 tablespoon olive oil. Add spiralized zucchini noodles and sauté over medium-high heat for 2 to 3 minutes, tossing frequently with tongs, until just tender-crisp. Season with salt and pepper to taste.
06 - Add prepared pesto to the zucchini noodles and toss thoroughly to coat evenly. Divide among serving plates and top with turkey meatballs. Garnish with additional grated Parmesan and fresh basil leaves if desired. Serve immediately while warm.
# Expert Advice:
01 -
- The combination of fresh basil pesto and tender turkey meatballs feels indulgent while keeping things light and gluten free
- You get all the comfort of Italian flavors without the heavy pasta coma afterward
02 -
- Dont overcook the zucchini noodles or they will release too much water and become soggy
- Let the meatballs rest in the pan for a couple minutes after cooking to stay juicy
03 -
- Squeeze excess moisture from zucchini noodles with paper towels before cooking if they seem wet
- Taste the pesto before adding more salt, the Parmesan already provides quite a bit