Zoodles and Turkey Meatballs in Red Pepper Sauce
This recipe can be a little labor intensive, but it is absolutely worth it! Both the meatballs and the sauce can be made in a big batch, frozen and then used at a later date. I like to make a big batch on the weekend when I have the time to devote to a more elaborate meal and freeze the sauce and meatballs (separately). Then on a week day all I have to do is defrost the sauce and meatballs and spiralize the zucchini! It is truly a perfect weeknight recipe; a healthy, filling meal that even my three-year old asks for seconds of.
(Serves 4)
Ingredients
2-3 red bell peppers
1/2 yellow onion
2 cloves garlic
1 12 oz can of tomatoes ( I can my own but store bought is fine!)
2 lbs ground turkey
3 medium to large zucchinis
1 tsp garlic powder
1 tsp onion powder
salt and pepper (to taste)
3-4 tablespoons olive oil
parmesan cheese for garnish (optional)
Directions
To make the sauce you first want to roast the red peppers in the oven at 450 degrees for about 25-30 minutes. Allow peppers to cool, then peel them and set aside. Dice and mince your onion and garlic. In a medium-sized pot heat a couple tablespoons of olive oil over medium heat. Add onions and garlic and cook until just starting to brown, about 5 minutes. Add red pepper and tomatoes and cover. Cook over medium low heat for about 20 to 30 minutes then remove from heat. Add salt and pepper and then blend sauce, either in a food processor or with an emersion blender. Return sauce to the stove and let simmer on low heat for another 10 to 15 minutes.
While the sauce is cooking, start the meatballs. In a large mixing bowl, add your ground turkey, salt, pepper, garlic and onion powder, and 1/2 of a large zucchini, grated. Combine all ingredients, mixing thoroughly. Heat a large pan with a tablespoon of olive oil over medium high heat. Form turkey into balls about 1-inch in diameter, and place them in the pan being careful not to overcrowd them. Cook until the outside is browned, about 5 minutes on each side. Reduce heat to low and add the red pepper sauce to the pan. Cover and simmer for 10 minuets to ensure the meatballs are cooked through.
While the meatballs and sauce are cooking, use a spiralizer to make zoodles with the remaining zucchinis. If you do not have a sprializer you can use a knife to cut the zucchini into thin, noodle-like strips. Salt zucchini generously and set aside until meatballs are done, then remove the lid and add zucchini noodles to the meatballs and sauce, cooking for another 3-5 minutes. Remove from heat and serve immediately.
