This healthful recipe is perfect for TWC Players because it meets all the guidelines: no white bread and no dairy in the meatballs and no white pasta, of course. The original recipe from eatliverun called for all of the above so I substituted flax for the breadcrumbs and used almond milk. The noodles are green because they’re actually zucchini! The result was very tasty and received high scores from the judge.
If you miss your pasta and are you looking for ways to add more vegetables to your diet you’ll love this recipe.
4 large zucchini (feeds 3-4)
1.5 lbs ground turkey and lean burger (or just turkey if you like)
1/2 cup milk alternative such as almond
2 Tablespoons ground flax seed
2 tsp salt
1 tsp dried oregano
1 Tablespoon dried basil
1 teaspoon sugar
1 28-oz can kitchen ready tomatoes
1 shallot, minced
pinch cayenne pepper
2 cloves garlic, minced
Heat 1 tablespoon oil in large dutch oven or heavy saucepan. Add garlic and saute’ on low heat until golden. Add tomatoes to pot along with 1 teaspoon salt, 1 Tablespoon basil and 1 teaspoon sugar. Bring to a low boil then cover and reduce heat to medium low.
Combine the milk and flax in a small bowl and let stand for five minutes.
In a large bowl, combine the turkey and hamburger, a teaspoon of salt, pinch of red pepper , minced shallot, oregano and the soaked flax mixture. Mix well with your hands and form small balls.
Bake the meatballs at 350 for twenty minutes. Once done, drop into tomato sauce and continue cooking on medium low heat for 30 minutes.
Meanwhile make the zucchini pasta using a vegetable spiralizer or a Julienne peeler. Transfer the zucchini noodles to a mesh colander and lightly sprinkle with sea salt. Toss to distribute and leave colander over a mixing bowl or the sink to drain. Let sit for 20 to 30 minutes, giving an occasional squeeze.
Just before ready to eat, heat 2 tablespoons olive oil in skillet. Add pasta and toss to heat through, about 5 minutes. Distribute pasta on plates then top with meatballs and sauce. Enjoy!