Gluten Free Turkey Meatballs with Zucchini Noodles

Total time45 min

Prep time20 min

Cook time25 min

Gluten Free Turkey Meatballs with Zucchini Noodles

Ground turkey meatballs get their tender texture from almond flour and a good hit of garlic, oregano, and fresh parsley, then bake up golden until they're perfectly cooked through. Underneath, ribbons of spiralized zucchini get tossed in garlicky olive oil with a pinch of red pepper flakes for a little heat, landing somewhere between a noodle bowl and a fresh vegetable side dish. It's light but satisfying, with the kind of savory, herby flavor that makes you forget you're eating something this simple. A scattering of fresh parsley over the top finishes it off with color and brightness. This one's an easy weeknight dinner that fits neatly into a gluten free rotation, no fuss required.

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Ingredients

4 servings

For the meatballs

1 lb ground turkey
1 large egg
¼ cup almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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2 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil, divided

For the zucchini noodles

4 medium zucchini, spiralized into noodles
3 cloves garlic, thinly sliced
2 tbsp olive oil
¼ tsp red pepper flakes (optional)
salt and pepper, to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper and brush or drizzle with 1 tbsp of the olive oil (from the meatball portion).
2
In a large mixing bowl, combine the ground turkey, egg, almond flour, minced garlic, parsley, oregano, salt, and black pepper. Mix with your hands or a fork until just combined — do not overwork the mixture or the meatballs will be dense.

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