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Turkey Meatballs & Zucchini Noodles

3/19/2014

1 Comment

 
I know my zucchini chips might have been an epic failure, but these noodles and meatballs certainly were not!  Click here to see the original recipe.
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First I used my blender to chop up the carrots and zucchini and then tossed them in my KitchenAid mixer along with the other ingredients.  I did make a couple of substitutions - I used ground turkey instead of chicken, and I used breadcrumbs instead of blanched almond flour (although next time i think i might even use Parmesan cheese instead of the crumbs).  Letting the mixer stir it up made it a nice smooth texture.  Then I used a cookie dough scoop to make nice little balls and plop them onto a cookie sheet.
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Per the recipe instructions, I baked them at 350 degrees for 25 minutes.  While the meatballs were in the oven, I followed the instructions for making the pesto.  Unfortunately, my blender wasn't as good as a food processor in this case.  So I ended up dumping it out back on the cutting surface and attempting to chop it up further by hand.  It didn't work great but it tasted ok I suppose.  If you don't have a food processor (I don't), I would recommend just getting some store bought pesto instead.
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After making the pesto, I cooked up the zucchini noodles - these really only take a few minutes.  I originally had three zucchini but i used one in the meatballs and then one had gone soft so I only had one left, so sad!  I sliced it into thin strips like noodles on the mandolin (try not to also slice your finger like i did) and sauteed them in a pan with just a little olive oil, salt and pepper.
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Note to self: they cook down much smaller so one zucchini is not enough for one person unless you have a really big zucchini (or a really small appetite).  By the time those were done, the meatballs were ready to come out of the oven.
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I ended up cooking some regular spaghetti noodles for Ryan - partially because he's not a huge zucchini fan but mostly because I didn't have enough for both of us.  All that was left to do was toss the noodles/zucchini with the pesto and serve with the meatballs.  The zucchini noodles look pretty good aside from the fact I didn't make enough.  The meal was quite tasty (even husband-approved) and only has 320 calories per serving if you split the meatballs into 4 servings!  Yummy and healthy, yay!
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Here's my exact ingredients and nutrition facts from MyFitnessPal for anyone interested.
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1 Comment
Ashley
3/19/2014 03:41:57 am

I need to make this! Do you have a setting or piece on your mandolin to make them so perfect? I don't think mine will do this!

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    About Me...

    I am a part time quilter, full time engineer and hope to one day become a full time quilter.  Feel free to read along as I explore quilting, cooking and anything else that strikes my fancy.

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