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Zoodles Topped With Organic Turkey Meatballs And Cilantro Avocado Sauce

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 -4 servings
Author Rachael DeVaux

Ingredients

Turkey Meatballs

  • 1 lb organic ground turkey
  • 1/2 cup bell pepper, diced
  • 3 tbsp sundried tomato, chopped
  • 1/2 cup spinach, finely chopped
  • 1/4 cup almond flour
  • 1 tbsp fennel seed
  • 1 tsp oregano
  • 1 tsp basil
  • 3 tbsp crumbled goat or feta cheese
  • Salt and pepper, to taste
  • 3 tbsp olive or avocado oil to cook in
  • 1 egg (optional)

Cilantro Avocado Sauce

  • 1.5 cup fresh cilantro
  • 1/4 cup olive oil
  • 1 tbsp apple cider vinegar
  • 1 large avocado
  • 2 small limes, juiced
  • 1 tsp minced garlic
  • Sea salt and pepper, to taste
  • 2 tbsp filtered water (if needed to help combine)

Zoodles

  • 2-4 zucchinis

Instructions

  • Preheat oven to 400 degrees F.
  • Combine meatball ingredients into a large bowl and mix until thoroughly combined. Using two spoons, form mixture into 1-inch balls as evenly as possible. Add egg if mixture doesn't hold together.
  • Pour oil into skillet to heat on medium. Add turkey meatballs to skillet and let brown on all sides before transferring entire skillet to the oven to cook for 10 minutes. (*option to bake all meatballs for 15-17 minutes in oven at 400 degrees F on parchment paper instead of pan frying)
  • Add all of the ingredients used to make the cilantro avocado sauce to a food processor or blender to pulse until it reaches a smooth consistency.
  • Spiralize zucchinis (I use the Inspiralizer) and set aside. In a separate pan, spray with olive or avocado oil to heat, then add spiralized zucchinis. Using tongs, toss zoodles until hot (1-3 minutes), making sure not to overcook because they will become soggy.