This vegetable spiralizer has been on my Amazon wishlist forever so I finally bit the bullet last week and clicked on the add to cart button after seeing Sonia’s beautiful rutabaga spaghetti. After one use I must say it is worth every penny!
D and I ate the zucchini spaghetti with my turkey meatballs simmered in a jar of Rao’s Marinara sauce – this brand has clean ingredients and does not have any added sugar plus it tastes really good! I realized that simmering the meatballs in sauce after it has baked in the oven makes it juicy and flavorful. Check out my easy meatball recipe below!
On another note, tomorrow is the start of my second attempt on the Whole 30 program. I am joining the big August group so that I can keep myself accountable. My friend Bon has been interested in Paleo so she is joining me on the Whole 30 as well!
Speaking of accountability, I also created a Facebook page where I would post my daily meals. Check it out!
Now on to my meatball recipe 🙂
- 2 lbs ground turkey
- 3 large eggs
- 1 large onion
- 1 cup fresh parsley, loosely packed
- 4 cloves of garlic, minced
- ½ cup almond flour
- salt and pepper to taste
- 2 jars of marinara sauce
- Preheat oven to 375F.
- In a food processor, add onions, parsley and garlic. Pulse until finely chopped.
- Add this in a big bowl, with the ground turkey, eggs, almond flour, salt and pepper.
- Mix to combine everything.
- Form into 1½ - 2 inch sized meatballs and arrange them on a foil lined baking sheet.
- Bake in the oven for 15 - 20 minutes.
- In a big pot, add the marinara sauce and the cooked meatballs.
- Simmer for 10-15 minutes until the sauce has slightly thickened.
- Serve with zucchini spaghetti!