Ingredients
For The Meatballs And Zoodles:
- 1 pound 85% lean ground turkey
- 1 egg
- 1/4 cup fresh basil sliced, plus additional for garnish
- 2 teaspoons Italian seasoning
- 2 teaspoons fresh garlic minced
- 1 teaspoon lemon zest packed
- 1/2 teaspoon sea salt
- 4 teaspoons coconut flour
- 1/2 cup reduced-sodium chicken broth
- 4 small zucchinis spiralized with blade D
For The Pesto And Sauce:
- 1/3 cup black walnuts
- 2 1/4 cups fresh basil very tightly packed, 35 grams
- 2 tablespoons fresh lemon juice plus more for garnish, optional
- 2 teaspoons lemon zest
- 1 teaspoon fresh garlic minced
- 3/4 teaspoon sea salt
- 2 tablespoons extra-virgin olive oil
- 6 tablespoons full-fat coconut milk
- 6 tablespoons reduced-sodium chicken broth
Instructions
- For the meatballs and zoodles: In a large bowl, mix together they turkey, egg, basil, Italian seasoning, garlic, zest, and salt until combined. Add in the coconut flour and mix in gently. Form into 20 balls, each made with a slightly heaping tablespoon (I use a cookie scoop).
- Heat a large nonstick skillet (or 2 medium skillets) over medium-high heat. Add the oil. Cook the meatballs, turning frequently, until golden brown. Add in the chicken broth, reduce the heat to medium-low and cover. Cook, stirring occasionally, until the meatballs are cooked and have absorbed the broth, about 8 to 11 minutes.
- While the meatballs cook, spiralize the zucchini. Set aside.
- For the pesto and sauce: Add the black walnuts to a small food processor (mine is 3 cups) and process until broken down. Add the basil, lemon juice and zest, garlic, and salt and pulse until combined. With the motor running, stream the olive oil in until well mixed.
- In a large, high-sided skillet, combine the coconut milk and chicken broth and place over medium-high heat. Bring to a boil.
- Once boiling, whisk in all of the basil pesto until well combined and boil for 1 minute, stirring constantly. Reduce the heat to medium-low and simmer for 2 to 3 minutes, until the sauce begins to thicken up.
- Heat a dry skillet over medium-high heat and cook the zoodles until they just begin to soften, about 3 to 4 minutes; don't overcook. Transfer the zoodles to a layer of paper towel and lightly press out excess moisture. Divide between 4 bowls.
- Stir the meatballs into the sauce and serve over the zoodles, garnishing with fresh basil and a squeeze of lemon, if desired.
- DEVOUR!