Greek Turkey Meatballs and Tomato Beet Spaghetti

Greek Paleo Turkey Meatballs and Tomato Beet Spaghetti

This is my seventh meatball recipe on the blog.

But heck, I think 2015 is going to be the year of “back to basics.”

Besides, there are 9023453 ways you can reinvent “spaghetti and meatballs,” especially when you have a spiralizer.

Greek Paleo Turkey Meatballs and Tomato Beet Spaghetti

I’ve done fire roasted tomato sauce and turkey meatballs.

I’ve done quinoa crusted chicken parm meatballs.

I’ve even done Asian pork meatballs with daikon noodles.

I’ve tried cauliflower meatballs.

If that wasn’t enough, I’ve done Halloween themed ‘balls (err, oozing eyeballs.)

Greek Paleo Turkey Meatballs and Tomato Beet Spaghetti

And finally, I’ve done greek-feta meatballs with pesto zucchini noodles. And today, I’m making a gluten-free version of those meatballs (hold the breadcrumbs!) and pairing them instead with a Mediterranean-themed tomato sauce and beet noodles. Because it’s winter.

I love these Greek-feta meatballs, because they remind me of the vacation that Lu and I took to Greece in July 2013. What a trip! I actually recapped it, here.

Greek Paleo Turkey Meatballs and Tomato Beet Spaghetti

When we were deciding on our honeymoon, we desperately wanted to return to Greece, but we figured we had the rest of our lives to double-dip in the vacation department.

We decided to go somewhere completely new and totally relaxing. We didn’t want to be tempted to go “adventure.” So, Hawaii was out. We didn’t want to feel guilty for not checking out the sights. Another reason why Greece was out.

Greek Paleo Turkey Meatballs and Tomato Beet Spaghetti

Finally, we decided on Riviera Maya. We’re staying at a gorgeous-looking hotel called The Viceroy. I really can’t wait. I’m more excited to get married, of course, but close second: the honeymoon.

I’m sure I’ll come back with some Mexican-themed meatballs. I’m thinking a spicy jalapeño meatball with an avocado-lime pasta sauce.

So, yes, today’s another meatball – but it’s packed with salty, savory and robust flavor: the tomatoes, the kalamata olives, the capers, everything just works symbiotically for a Mediterranean-themed dish that won’t break the diet bank.

Greek Paleo Turkey Meatballs and Tomato Beet Spaghetti

Actually, this recipe is enough for 4-6 people, depending on how many meatballs you’re serving up. You can top with 2-3 meatballs. These pictures show mini-portions, just because it looked prettier for the pictures!

What are your favorite classic dishes that you’d like to see Inspiralized?

Nutritional Information & Recipe

inspiralized

Serves 2-3 meatballs

Greek Paleo Turkey Meatballs and Tomato Beet Spaghetti

25 minPrep Time

30 minCook Time

55 minTotal Time

Save Recipe

Ingredients

  • For the meatballs and pasta
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 1 pound ground turkey, at least 93% lean
  • 1 teaspoon oregano
  • ¼ cup finely chopped fresh parsley + more to garnish
  • 1/2 cup crumbled feta cheese
  • kosher salt and ground pepper to taste
  • 4 beets, peeled, Blade C, noodles trimmed
  • For the sauce:
  • 1 tablespoon extra virgin olive oil
  • 1 28oz can crushed tomatoes
  • 2 garlic cloves, minced
  • ½ cup diced red onion
  • ¼ cup capers
  • 1/3 cup pitted and halved kalamata olives
  • 2 teaspoons oregano
  • freshly ground pepper, to taste

Instructions

  1. Preheat the oven to 400 degrees. Spray two large baking sheets with cooking spray. Set aside.
  2. In a large mixing bowl, add the shallots, garlic, turkey, oregano, parsley, feta, garlic, salt and pepper. Mix with your fingers thoroughly. Grab a small handful of mixture and mold it in your hands into a golfball-sized meatball. Add to one of the prepared baking sheets. Continue until all of the mixture is used, makes about 10-12. Set aside.
  3. Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic and onion. Let cook for 3-5 minutes or until onions are translucent. Add in the crushed tomatoes, capers, olives and season with oregano and pepper. Let cook at a medium simmer for 15 minutes or until sauce thickens.
  4. Once you begin to simmer the sauce, place the meatballs in the oven for 15 minutes or until no longer pink on the inside. Also, spread the beet noodles out on the second prepared baking tray and roast for 10 minutes or until to your al dente preference.
  5. Divide the beet noodles into bowls and top with pasta sauce and 2-3 meatballs.
  6. Garnish with parsley and serve.
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Comments

  1. Turkey and feta go together so very well…

    If you want a small taste of adventure while you’re on your honeymoon, take a side trip to Chichen Itza, to see the Mayan pyramids. Well worth it. You’ve definitely chosen well for your honeymoon location. It is beautiful and relaxing there.

  2. This sounds delicious! As for the beets, are they spiralized and eaten raw?

  3. Your recipes are so awesome, but how do you print them off? Is there a printer friendly button I’m not seeing?

  4. Strike that comment…I just found that print button!

  5. These were amazing! Even better the next day!

  6. Maggie Pernet :

    I have bought the Inspiralizer, and the settings are the wrong way around, so when using your great recipes, I have to remember to set to a different blade. Should I take back to store?

    Love your recipes and your interesting posts.

    Thank you…. Maggie

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