Spaghetti and Meatballs is one of my favorite meals, but not always good for the waistline with all the pasta and cheese also, not so good for my internal stomach issues. So, when I did my first Whole 30 I wanted to recreate one of my favorites in a healthier version, stomach friendly version. I love using ground turkey because it does not leave me feeling overly full like ground beef. I can get a pound of ground turkey at Trader Joe’s for $2.99, a five pack of zucchini’s for $2.99 (I only use 1-2 depending on size) and a jar of Rao’s (my favorite sauce and Whole 30 approved) for $6.99.
I have also been obsessed with spiralizing veggies lately, the first thing I ever spiralized was a zucchini with this tiny hand held spiralizer and it did the job but, was kind of pain but, then I came across this amazing person on instagram who just so happened to make a better one called The Inspiralizer, I ordered it on amazon and started watching her videos, reading her blog, (she is a total mom boss and I look up to her in so many ways) and spiralizing all the veggies (and some fruits too) but, I always seem to return back to the zucchini because it is super easy and a nice alternative to any pasta dish.
Ingredients:
~1-2 medium size zucchini
~ 1 lb. of ground turkey
~1 egg
~1/4 cup chopped red onion
~1/3 cup fresh chopped basil + extra for the topping
~1/4 cup of almond flour
~2 tsp oregano
~1 tsp Italian seasoning
~2 tbsp nutritional yeast (optional), this gives it a cheesiness without actually adding cheese
~1 tbsp tomato paste
~2 tbsp Olive oil
1.) Start by spiralizing the zucchini and set aside. If you are using the Insprializer set it on Blade D for Spaghetti/angel hair pasta.
6.) Add the zoodles to a plate and top with the meatballs and serve immediately (meatballs are awesome for lunch warmed up the next day)!