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Greek Inspired Zucchini Pasta – Feta Turkey Meatballs!

Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 2

Ingredients

  • For the meatballs and pasta
  • 2 zucchinis Blade C
  • 1 shallot minced
  • 1/2 piece of whole wheat bread for breadcrumbs
  • 1/2 lb ground turkey 93% lean
  • 1/2 tsp oregano
  • 3 tbsp finely chopped fresh parsley
  • 1/4 cup crumbled feta cheese
  • salt and pepper to taste
  • 1 garlic clove minced
  • 2 tablespoons of warm water
  • For the kale pesto
  • 3 cups of chopped kale
  • 3 tbsp pine nuts
  • 1 clove of garlic minced
  • 1.5 tbsp of lemon juice from a fresh lemon
  • 3 tbsp Parmesan cheese
  • 8 cranks of a sea salt grinder
  • 6 cranks of a peppercorn grinder
  • 3-4 tbsp olive oil or more, if you like it creamier
  • 3 tbsp water

Instructions

  • Preheat the oven to 400 degrees. Spray a large baking sheet with cooking spray. Set aside. Add the bread to the food processor and pulse to make breadcrumbs. Set aside.
  • In a large mixing bowl, add the shallots, water, breadcrumbs, 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 the baking sheet. Continue until all of the mixture is used, makes about six.
  • Add the meatballs to the oven and set the timer for 20 minutes. After 10 minutes, take out and flip the meatballs over. Cook for another 10-12 minutes or until the edges begin to brown.
  • While meatballs are cooking, combine all of the ingredients for the pesto into a food processor and pulse until creamy.
  • Pour the kale pesto on top of the zucchini noodles and mix thoroughly to combine. Divide the zucchini pasta onto the plates. When the meatballs are ready, add to the pasta and enjoy!