Paleo Dinner Recipes:
Zoodles and Turkey Meatballs
Traditional spaghetti is officially knocked out of the repertoire of paleo dinner recipes. However, the advent of spiralizers means that paleo eaters do not have to say goodbye to pasta forever. These amazing machines will sliver any vegetable into the consistency of any kind of pasta, from angel hair to fettuccine.
Zucchini is the most sought-after vegetable for spiralizing because its consistency is fantastic, especially when it is time to steam, boil, or microwave them. This recipe will spiralize the zucchini into fettuccine shape.
Along with it, turkey meatballs will serve as the protein to put this amazing meal together with zero carbohydrates, flour, or processed materials.
An amazing roasted red pepper sauce will bind both delicious foods bringing spice and acidity without too much pungency or heat.
You will need:
- A spiralizer
- If you are cooking for a big family, make the count at 3 zucchinis per serving, so that each person has an average one and a half helpings- better more than less.
- Sea salt and pepper, to taste
- Olive oil or avocado (coconut works too)
The meatballs are the easy part. Just get ground turkey and mix it with your favorite spices. Make the balls yourself and bind them using egg if the meat does not feel like it will stick (the weather does this sometimes).
Do not forget to keep almond or coconut flour in site to bind the meatballs even further.
Sauce
- Mix bell peppers (I add orange ones because they are so much sweeter) with spices, of your choice, chopped onions, and add celery for extra crunch. If you wish, also add some stewed tomatoes for a big more acidity. Hence, get:
- Around 6 bell peppers (for large amounts of sauce)
- 4 cups stewed tomatoes
- 1 crushed garlic clove (one is enough)
- ½ onion
- Spices such as oregano, chives, rosemary, thyme
Meatballs
- 1 pound ground turkey
- Sea salt & pepper, to taste
PROCEDURE:
- Then, I would start pureeing the tomatoes and peppers, adding the spices. Put it in a boiler and keep it at low heat (very low) and let it simmer.
- For your meatballs and start frying up the meatballs at a very low heat. Remember that you will transfer them to the sauce and they will continue to cook there.
THE EASY PART:
Do not forget to coat your cooking pan evenly and set the heat to low.
It happens that the zucchinis do not require boiling or steaming- even though you can do it if you wish. Instead, you can pan fry the zoodles along with the rest of the ingredients, and keep everything at low heat for it to cook evenly, lid on.
If you wish to make this into an oven dish you can transfer all to your oven and enjoy convection heat at a slower rate. It really is all up to you.
The smells that are going to come out of your kitchen will be amazing. Your family will be, indeed, very hungry for this dish.
- Zoodles:
- 1.5 zucchinis per person
- Sea salt and pepper
- Olive oil or avocado (coconut works too)
- Sauce:
- Mix bell peppers (I add orange ones because they are so much sweeter) with spices, of your choice, chopped onions, and add celery for extra crunch. If you wish, also add some stewed tomatoes for a big more acidity. Hence, get:
- Around 6 bell peppers (for large amounts of sauce)
- 4 cups stewed tomatoes
- 1 crushed garlic clove (one is enough)
- ½ onion
- Spices such as oregano, chives, rosemary, thyme
- Meatballs:
- 1 pound of ground turkey
- salt & pepper, to taste
- Peel the zucchinis and do the spiralizing
- Then, start pureeing the tomatoes and peppers, adding the spices. Put it in a boiler and keep it at low heat (very low) and let it simmer. up the meatballs at a very low heat. Remember that you will transfer them to the sauce and they will continue to cook there.
- Form your meatballs and fry them in a large skillet, then set aside
- Coat the bottom of a large skillet with oil over medium heat
- Add the zoodles to it & pan fry
- Add the meatballs to the zoodles in the skillet
- Drain any excess liquid and add your tomato sauce to the skillet and simmer for approximately 5 to 10 minutes
