An easy, low carb, whole30, paleo-friendly weeknight meal!
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE MEATBALLS:
- 1 pound 85% lean ground turkey
- 1 Egg
- ¼ cups Fresh basil, sliced, plus extra for garnish
- 2 teaspoons Italian seasoning
- 2 teaspoons Fresh garlic, minced
- 1 teaspoon Lemon zest (packaged)
- ½ teaspoon Sea salt
- 4 teaspoons Coconut Flour
- ½ cups Reduced Sodium Chicken Broth
- FOR THE PESTO:
- ⅓ cups Hammons Black Walnuts
- 2-¼ cups Fresh basil, very tight (35g)
- 2 tablespoons Fresh lemon juice
- 2 teaspoons Lemon zest
- 1 teaspoon Fresh garlic, minced
- ¾ teaspoons Sea salt
- 2 tablespoons extra virgin olive oil
- FOR THE SAUCE:
- 6 tablespoons Whole coconut milk
- 6 tablespoons Reduced Sodium Chicken Broth
- 4 Small Zucchini, Spiralized With D Blade, For Serving
Preparation
In a large bowl, combine all meatball ingredients except coconut flour and broth until well blended. Add the coconut flour and stir until well blended. Form 20 slightly domed balls the size of a tablespoon (I used a cookie scoop).
Heat a large nonstick skillet (or 2 medium skillets) over medium-high heat. Brown the meatballs on each side, about 1 minute on each side, until browned. Add the chicken broth, reduce the heat to medium/low and cover. Cook, stirring occasionally, until the meatballs are cooked through and have absorbed the broth, about 8 to 11 minutes.
While the meatballs cook, prepare the pesto. Add the black walnuts to a small food processor (mine is 3 cup) and pulse until broken down. Add all remaining ingredients except olive oil and pulse until broken down and combined. With the food processor running, pour in the olive oil until well blended.
In a large, high-sided frying pan, combine the coconut milk and chicken broth over medium-high heat. Bring to a boil. Once boiling, stir in all the pesto until well combined and boil for 1 minute, stirring constantly. Reduce the heat to medium/low and simmer for 2-3 minutes, until the sauce begins to thicken.
Heat a dry skillet over medium-high heat and cook the zucchini noodles until just beginning to soften, about 3 to 4 minutes. Transfer to a layer of paper towel and lightly squeeze out excess moisture. Divide between bowls.
Stir the meatballs into the sauce and serve over the zoodles, garnishing with fresh basil and a squeeze of lemon, if desired. Devour!
