Thyme Turkey Meatballs with Zucchini Noodles and Creamy Roasted Pepper Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red bell pepper on a small baking tray, drizzle it with 5 ml (1 tsp) olive oil, and roast for 15 minutes until tender with some browned spots.

2. 2

   While the pepper roasts, make the meatballs. In a bowl, combine the ground turkey, chopped onion, 2 minced garlic cloves, almond flour, egg, half of the fresh thyme, 2 g (3/4 tsp) smoked paprika, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper.

3. 3

   Shape the mixture into 16 even meatballs. Heat 15 ml (1 tbsp) olive oil in a large oven-safe skillet over medium heat and brown the meatballs for 2 to 3 minutes per side.

4. 4

   Transfer the skillet to the oven and cook the meatballs at 220 °C / 425 °F for 8 to 10 minutes, or until fully cooked through.

5. 5

   Meanwhile, make the sauce. Add the roasted pepper, 1 garlic clove, Greek yogurt, chicken broth, cumin, the remaining smoked paprika, lemon juice, 1 g (1/4 tsp) salt, and a little black pepper to a blender or tall mixing cup. Blend until smooth and creamy.

6. 6

   Using a spiralizer or julienne peeler, cut the zucchinis into noodles.

7. 7

   Heat the remaining 10 ml (2 tsp) olive oil in another large skillet over medium-high heat. Add the zucchini noodles, the remaining thyme, a pinch of salt, and pepper, and sauté for 2 to 3 minutes, just until tender but still firm.

8. 8

   Return the meatballs to the skillet if needed, add the roasted pepper sauce, and warm gently over low heat for 1 to 2 minutes without letting it boil vigorously.

9. 9

   Serve a bed of zucchini noodles, top with the meatballs and sauce, and finish with the chopped fresh parsley.