Keto Veggie Spaghetti with Turkey Meatballs
5.7g
Net Carbs
34.4g
Protein
21.4g
Fat
2.9g
Fiber
362
Calories
Ingredients:
- 1/8 teaspoon Crushed Red Pepper Flakes
- 1/4 teaspoon Oregano
- 1/4 cup Parsley
- 1/4 teaspoon Marjoram (Dried)
- 1 tablespoon Parmesan Cheese (Grated)
- 1/4 cup Almond Meal Flour
- 1/2 teaspoon Garlic Powder
- 2 large Eggs (Whole)
- 1/4 teaspoon Onion Powder
- 3 medium Zucchinis
- 4 teaspoons Olive Oil
- 1 tablespoon Parsley
- 3 medium Yellow Summer Squashes
- 2 pounds Ground Turkey
- 3/4 teaspoon Basil (Dried)
- 1/4 cup Parmesan Cheese (Grated)
- 1/2 cup Chicken Broth, Bouillon or Consomme
Directions:
- Prepare the veggie spaghetti: Slice zucchini and yellow squash with a mandoline, veggie spiralizer, hand held julienne peeler or simple vegetable peeler Set aside.
- Make the meatballs: Combine ground turkey, ¼ cup parsley, ¼ cup parmesan cheese, almond flour, and the egg in a large bowl, mix well and form into eighteen meatballs (about 2-inches in diameter each). Add 2 teaspoons of oil in large skillet over medium-high heat and brown meatballs. Do this in batches placing browned meatballs on rimmed baking sheet lined with parchment paper as you go. Bake at 350 degrees for 10 minutes, turn them over and bake and addition 10 minutes or until cooked through.
- Make the sauce: in a small saucepan combine the broth, oregano, marjoram, basil, garlic powder, onion powder, and crushed red pepper flakes. Bring to a simmer and keep warm until needed.
- Heat 2 teaspoons of olive oil in large skillet. Add squash and saute for about 5 minutes or until desired tenderness is achieved. Al dente is best so taste a couple of times while cooking so as not to overcook.
- Divide spaghetti over 6 plates and top each with 1/2 cup of warm sauce and 3 meatballs. Sprinkle with remaining Parmesan cheese and parsley.
Serving size: 1/6 of the veggies and 3 meatballs.
