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.
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.)
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.
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.
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.
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
Greek Paleo Turkey Meatballs and Tomato Beet Spaghetti
- 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 28 oz 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
- Preheat the oven to 400 degrees. Spray two large baking sheets with cooking spray. Set aside.
- 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.
- 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.
- 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.
- Divide the beet noodles into bowls and top with pasta sauce and 2-3 meatballs.
- Garnish with parsley and serve.