Zoodles with turkey spinach meatballs in a creamy roasted red pepper sauce is light, healthy and so delicous! Gluten-free and dairy-free, this meal is even great for a Whole 30 diet!
I’ve hopped aboard the zoodle train! Choo Choo!
In case you’ve been living under a rock (who am I kidding.. it took me forever to make zoodles), a zoodle is a zucchini noodle, hence the name zoodle. Looks like pasta, twirls like pasta, and somewhat sort of tastes like pasta… Let’s be real, are we going to fool anyone into thinking we are actually eating pasta? That’s a big NO. But! Does it still satisfy a hankering for pasta since we can twirl it around our forks and smother it in delicious roasted red pepper sauce? Yes! Indeed it does!
I just received a vegetable spiralizer for Christmas and I could not be more in love. From zucchini to beets to sweet potatoes, I can spiralize ANYTHING! Zucchini seemed like a safe first attempt at spiralizing veggies and now I’ve gone crazy for them! For someone who doesn’t eat a whole lot of gluten-free pasta, vegetable noodles are kind of awesome. Because while they look like pasta, they aren’t trying to BE pasta. Sorry to the gluten-free pastas out there.. until someone finds me an awesome gluten-free brand to make me feel differently.
This zoodle with turkey meatballs in a roasted red pepper sauce recipe is seriously my new favorite meal. It’s gluten-free and dairy-free, of course, but also great for the Whole 30 diet (and probably paleo but I’m not as with it on those requirements). The turkey spinach meatballs are moist, even without the addition of any eggs or breadcrumbs. I literally was eating them off the pan while I was trying to take pictures of them. The roasted red pepper sauce is also amazing – it’s simple, light, and indulgent all at the same time if that’s even possible. I just roasted some red bell peppers in the oven while I was prepping my meatballs, then I threw it in a food processor with some garlic, onions, almond milk, spices and oil. Easy squeezey, roasted bell pepper peasy. That’s how that saying goes right? When you combine the zoodles, roasted red bell pepper sauce and turkey meatballs together it’s just pure MAGIC and a healthy dinner too!
Next up on the spiralizing to-do list, SWEET POTATO NOODLES! Get ready friends!
*This post contains affiliate links for products that I use and love. I may receive a small commission from any purchases you make through that link. There will be no additional cost to you. Thanks for supporting A Dash of Megnut!**
Zoodles with Turkey Meatballs in Roasted Red Pepper Sauce
For the Zoodles
- 4 zucchini
- 1 tbsp avocado oil or olive oil
- 1/4 tsp salt
- 1/4 tsp ground black pepper
For the Roasted Red Pepper Sauce:
- 2 red bell peppers cut into 4 pieces (seeds removed)
- 4 tbsp avocado oil or olive oil divided
- 1/4 cup diced onion about 1/2 medium onion
- 1 clove garlic
- 4 tbsp unsweetened almond milk
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp pepper
For the Meatballs
- 1 lb ground turkey
- 1/2 cup packed fresh spinach chopped
- 2 tbsp coconut flour
- 1/2 tsp salt
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 cloves garlic minced
- 1 tbsp olive oil or avocado oil
- 1/2 tsp ground black pepper
Preheat oven to 400F.
On a baking sheet, toss red bell peppers and 1 tablespoon of oil together and lay in a single layer. Roast for 25-30 minutes, until the bell peppers are tender and there are some black char marks.
In the meantime, start making your turkey meatballs. In a large bowl combine ground turkey, spinach, coconut flour, salt, thyme, oregano, garlic, 1 tablespoon of oil and black pepper. Mix until combined well. Roll into small meatballs - you'll get about 15 out of a batch. Line a baking sheet with foil and place meatballs on the sheet. Bake for 12-15 minutes, until baked through.
While the meatballs are cooking, in a small skillet, combine 1/4 cup diced onion and 1 clove of garlic in 1 tbsp of oil. Saute for 5 minutes until soft and fragrant. Add to a food processor with the bell pepper when it's ready. Then also add almond milk, oregano, thyme, rosemary, salt, black pepper, 2 tbsp of avocado oil or olive oil. Process until combined and smooth.
Use a vegetable spiralizer to turn the zucchini into noodles. In a skillet (can be the same one we used before), add the zucchini with the oil and saute for 2-3 minutes. Sprinkle with salt and pepper.
To assemble, top the zucchini with the roasted red pepper sauce and 3-4 meatballs.
*I use this spiralizer (affiliate link)