Pregnancy Friendly Turkey Meatballs with Zucchini Noodles
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¼ cup almond flour
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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