Zucchini Noodles With Turkey Meatballs and Pesto

Fresh Pesto is one of my favorite sauces to make.

Luckily, it’s also easy to modify for a low FODMAP diet! Garlic infused olive oil is the key ingredient here; I love this one from Trader Joe’s. I’ve made a  lot of turkey meatballs which end up being sort of dry and bland tasting, but these ones are perfectly cooked and full of flavor. They don’t have any added breadcrumbs or eggs and are very simple to make. The extras also make for great leftovers either on their own or on top of a salad. Zucchini noodles are the perfect base for this dish, adding in light flavor and a large serving of vegetables.

IMG_4439

Turkey meatball ingredients

Turkey meatball ingredients

Mix it all together

Mix it all together

Before

Before

After

After

Basil Ingredients

Basil Ingredients

Process the pesto to your desired consistency

Process the pesto to your desired consistency

Beautiful spiralized zucchini!

Beautiful spiralized zucchini!

Be careful to not overcook your zucchini noodles; they are best al dente.

Be careful to not overcook your zucchini noodles; they are best al dente.

IMG_4447

zucchini noodles with turkey meatballs and pesto

Ingredients:

Turkey Meatballs
Yields 12-20 meatballs depending on size
– 2 pounds ground turkey
– 1/4 cup chopped green onions (green part only)
– 1tsp garlic infused olive oil
– 1tsp dried basil
– 1tsp dried oregano
– 1tsp dried parsley
– 1tsp dried rosemary
– 1tsp salt
– 1tsp black pepper
– Olive oil

Pesto
Yields 1/2 cup
– 1 bunch basil (about 1.5-2 cups)
– 1 tsp garlic infused olive oil
– 2 tbs olive oil
– 1/4 cup grated Parmesan (If lactose intolerant, leave out Parmesan and add extra salt)
– Salt to taste

Zucchini Noodles
Serves 2
– 2 medium zucchini
– Olive oil

Directions:
Start by making the turkey meatballs.
1. Preheat oven to 350 degrees, line a baking sheet with tin foil and lightly cover the foil with olive oil to prevent the meatballs from sticking.
2. In a medium bowl, mix together the turkey and spices. Note: you can also use fresh herbs here; I would double to 2tsp diced basil, oregano, parsley and rosemary.
3. Form meatballs into desired size and place on baking sheet.
4. Bake for 25-30 minutes until meatballs are cooked through.

While your meatballs are in the oven, get started on the pesto.
1. Place basil, olive oils and Parmesan in a food processor.
2. Pulse until ingredients are combined, using a spatula to wipe down the sides as needed.
3. Season to taste with salt and place aside until ready to use.

Lastly, prepare the zucchini noodles. These will take the least amount of time to cook, so start them just before you are ready to eat.
1. Wash zucchini and cop off ends.
2. Using a spiralizer, spiralize the two zucchini to your preferred width. Note: you can also use a carrot peeler to create the same effect (your noodles will just be straight instead of spiral-y).
3. Place zucchini noodles in a large skillet and drizzle with olive oil.
4. Cook noodles over medium heat tossing regularly until just done 5-7 minutes.
5. Once noodles are done, drain them on paper towels to remove excess water.

Finish off your plates by topping zucchini noodles with pesto, meatballs and grated Parmesan cheese!

Wine Pairing: This dish pairs perfectly with Layer Cake Malbec. Layer Cake is my go-to Malbec; here, the warm aroma, deep fruit and velvety-smooth finish of this wine pairs wonderfully with the saltiness of the meatballs and fresh pesto.

Winemaker’s Notes: Aromas of grilled bread, Asian spices, pencil lead, minerals, lavender, blueberry pie and black cherry. Layers of savory fruit, spice notes, espresso and dark chocolate on the palate.

Note: This recipe has been adapted from multiple blogs and online recipes.

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