Turkey Meatballs with Parsley Almond Pesto and Zucchini Noodles

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   In a large bowl, mix the ground turkey, egg, 20 g grated Parmesan cheese, almond flour, 1 finely minced garlic clove, dried oregano, 3 g salt, and black pepper until well combined.

3. 3

   Shape the mixture into 16 evenly sized meatballs and place them on the tray. Drizzle or brush with 1 tablespoon of the olive oil.

4. 4

   Bake the meatballs for 18 to 20 minutes at 220 °C / 425 °F, or until golden and fully cooked through.

5. 5

   While they bake, make the pesto: in a food processor, combine the fresh parsley, toasted almonds, 2 garlic cloves, lemon juice, lemon zest, the remaining 20 g grated Parmesan cheese, 2 tablespoons olive oil, 1/4 teaspoon salt, and the red pepper flakes if using. Blend until thick and saucy. Add the water little by little if you want a looser texture.

6. 6

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2 to 3 minutes, just until slightly softened. Season with the remaining salt.

7. 7

   Transfer the cooked meatballs to the skillet or a large serving dish, add the parsley almond pesto, and toss gently to coat.

8. 8

   Serve the zucchini noodles on plates and top with the pesto-coated meatballs. Finish with any juices from the tray for extra flavor.