Zucchini & Turkey Meatballs with Vegetable Noodles

30 minutes, 4 servings, 360 calories per serving, dairy free, gluten free

Ingredients

• 2 cups ground turkey
• 2 teaspoons smoked paprika
• ¼ cup chopped onion
• 1 whole shredded zucchini
• 1 tablespoon cardamom powder
• 5 garlic cloves
• ½ cup ground flax seeds
• ¼ cup water
• 1 pinch cayenne pepper
• ¾ cup organic veggie broth

Veggie noodles:

• 4 big white turnips
• 4 tablespoons olive oil
• Celtic salt
• 1 cup chopped green olives

Directions:

1. Mix all the ingredients from the meat balls together, except the veggie broth, and let it sit for 10 minutes at room temperature.
2. In the meantime, use a Spiralizer to cut the turnip into long thin strips. Please note that you could use another type of root vegetable like, beets or carrot or even zucchini. If you don’t have a Spiralizer machine or another attachment to cut veggies into a long shape, you could always use regular Gluten free spaghetti.
3. Steam the turnip for maximum 4 minutes then set aside in a warm place.
4. Heat up a pan and form 12 meatballs with your hands. Place them into the hot pan and cook on each side for 2-3 minutes. Be gentle as you turn them over to the other side.
5. Heat up the oven at 400F and finish by cooking them directly in the pan in the oven for 25 minutes. Pour the vegetable broth at the bottom of a pan with the meat balls, before placing the pan into the oven.
6. Remove the balls from then oven, lay some ‘’noodle’’ into a plate, pour 1 TBS spoon of olive oil and chopped olive on each serving plus 3  turkey balls on top.
7. Enjoy.