¼cupfreshly grated parmesan cheese, grated, for serving (optional)
2tablespoonschopped basil, for serving (optional)
Mozzarella Turkey Meatballs
2poundsground turkey
1egg, whisked
½cupsuper-fine blanched almond flour
2clovesgarlic, minced
¾cupshredded mozzarella cheese
4tablespoonssun-dried tomatoes, finely chopped
3tablespoonschopped fresh basil
1shallot, diced
2tablespoonstomato paste
¾teaspoonkosher salt
½teaspoonfreshly ground black pepper
extra virgin olive oil, for frying
INSTRUCTIONS
Zucchini spaghetti
Prepare zucchini : slice off the ends and cut the zucchini in half crosswise. Run the zucchini through the spiralizer on the thin noodle setting, cutting the noodles every 12-15 inches. Set aside while you prepare the meatballs according to the instructions below.
When you're done cooking the meatballs, saute the spiralized zucchini noodles in the same pan for 3-4 minutes, until just soft (you might have to do this in batches depending on the size of your skillet). Divide among serving bowls.
Combine all of the meatball ingredients except for the olive oil in a large bowl and mix together with your hands until just combined. Be careful not to over work or your meatballs will be tough. with your hands (or a cookie scoop), work the meatballs into small balls about 1"-1½" in diameter and set aside on a platter or baking sheet.
Heat a thin layer of olive oil (about 1-2 tablespoons) in a cast-iron skillet over medium heat. Note: I tested which type of pan worked best for cooking the meatballs. In the non-stick pan, the meatballs burned really quickly; In the stainless steel pan, the meatballs stuck like crazy and broke apart; In the cast-iron skillet, the meatballs browned perfectly without sticking.
Working in batches, add the meatballs to the oiled pan, about ½" apart. Cook for about 2-3 minutes, watching carefully that the meatballs don't burn. Note: the mozzarella might melt out and brown a bit and this is okay. Rotate and cook for another 2-3 minutes. Rotate one more time and cook for another 2-3 minutes, or until the meatballs are browned on the outside and just cooked in the center. Transfer the cooked meatballs to a paper towel lined plate to drain. Add more oil to the pan and repeat until you've cooked all the meatballs.
Serve on toothpicks as a party appetizer or with zucchini noodles and marinara according to the recipe above.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.