Makes 2 large servings
1 ground dark meat, chicken or turkey
1 large egg, beaten
2 tablespoons tomato paste
Olive oil
¼ cup finely chopped parsley
2 garlic cloves, minced
1 large shallot, minced
1 teaspoon sea salt
½ teaspoon smoked paprika
½ teaspoon red chili flakes
1/2 cup almond meal
2 medium zucchini, spiralized into noodles
2 cups tomato sauce (preferably homemade)
Preheat the oven to 400°F.
- In a large bowl, combine the ground chicken or turkey, egg, tomato paste, 2 tablespoons olive oil, parsley, garlic, shallot, salt, paprika, chili flakes, and almond meal. With clean hands, mix the chicken with the other ingredients until loosely combined. You don’t want to overly break up the meat. Form the chicken into sixteen 2-inch balls (an ice cream scoop works well for portioning) and roll in your hands until round and smooth. Arrange the balls on a parchment-lined baking sheet and bake in the oven until cooked through and beginning to brown on the bottom, about 20-25 minutes.
- Meanwhile, make the zoodles: place a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, and once the skillet is hot, add the zucchini. Toss zoodles lightly with tongs and cook for 3-5 minutes, or until al dente (you don’t want mushy noodles).
- Toss the meatballs and zoodles with the tomato sauce and serve immediately with some parsley or Parmesan for garnish.
