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Zucchini Spaghetti and Meatballs

Ingredients

2 tbsp. almond flour

1 tsp. fresh parsley

1 tsp. fresh oregano

sea salt & black pepper to taste

1 c. tomato sauce

2 med. zucchini

1 tbsp. coconut oil

sea salt & black pepper to taste

1/2 lbs. ground turkey

1/4 c. zucchini

1 med. carrot

Directions

Preheat oven to 375ºF.

For Meatballs: Grate zucchini (1/2 large zucchini) and carrot into a large mixing bowl. Add in the remaining ingredients of the meatballs, except the tomato sauce (ground turkey, egg, almond meal, parsley, oregano, salt, and pepper) and hand-mix. Form into meatballs, a little bigger than golf ball size. Bake in a large glass baking dish, covered with foil, for 40-45 minutes.

For Spaghetti: Wash the zucchini. Cut a thin slice off the bottom of each so they don’t roll around on the cutting board. Place the zucchini flat-side down and, using a julienne peeler or a mandoline slicer, cut the zucchini into "noodles." In a large skillet, heat 1 tablespoon coconut oil over medium-high heat. Add the zucchini “noodles” and cook, turning a few times, until the "spaghetti" is hot (This will only take about a minute). Season with salt and pepper. Serve zucchini "spaghetti" topped with tomato sauce and meatballs.