Zucchini Spaghetti and Turkey Meatballs

INGREDIENTS

Zucchini spaghetti

• 5-6 medium to large zucchini
• 16 ounces brown butter sun-dried tomato marinara sauce
• ¼ cup parmesan cheese, grated, for serving (optional)
• 2 tablespoons chopped basil, for serving (optional)

Mozzarella Turkey Meatballs

• 2 pounds ground turkey
• 1 egg, whisked
• ½ cup almond flour
• 2 cloves garlic, minced
• ¾ cup shredded mozzarella cheese
• 4 tablespoons sun-dried tomatoes, finely chopped
• 3 tablespoons chopped fresh basil
• 1 shallot, diced
• 2 tablespoons tomato paste
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• Olive oil, for frying

INSTRUCTIONS

Zucchini spaghetti

1. Prepare zucchini : slice off the ends and cut the zucchini in half crosswise. Run the zucchini through the spiralizer on the thin noodle setting, cutting the noodles every 12-15 inches. Set aside while you prepare the meatballs according to the instructions below.
2. When you're done cooking the meatballs, saute the spiralized zucchini noodles in the same pan for 3-4 minutes, until just soft (you might have to do this in batches depending on the size of your skillet). Divide among serving bowls.
3. Top the noodles with marinara .

Mozzarella Turkey Meatballs

1. Combine all of the meatball ingredients except for the olive oil in a large bowl and mix together with your hands until just combined. Be careful not to over work or your meatballs will be tough. with your hands (or a cookie scoop), work the meatballs into small balls about 1"-1½" in diameter and set aside on a platter or baking sheet.
2. Heat a thin layer of olive oil (about 1-2 tablespoons) in a cast-iron skillet over medium heat. Note: I tested which type of pan worked best for cooking the meatballs. In the non-stick pan, the meatballs burned really quickly; In the stainless steel pan, the meatballs stuck like crazy and broke apart; In the cast-iron skillet, the meatballs browned perfectly without sticking.
3. Working in batches, add the meatballs to the oiled pan, about ½" apart. Cook for about 2-3 minutes, watching carefully that the meatballs don't burn. Note: the mozzarella might melt out and brown a bit and this is okay. Rotate and cook for another 2-3 minutes. Rotate one more time and cook for another 2-3 minutes, or until the meatballs are browned on the outside and just cooked in the center. Transfer the cooked meatballs to a paper towel lined plate to drain. Add more oil to the pan and repeat until you've cooked all the meatballs.
4. Serve on toothpicks as a party appetizer or with zucchini noodles and marinara according to the recipe above.