This turkey meatballs recipe is a big hit with my tribe and is a great healthy alternative to shop-bought over-processed meat balls. The courgette noodles turn it into a grain-free recipe which suits the Paleo, SCD and GAPS diets. The red pepper sauce is smokey with a slight kick, which rounds off the recipe beautifully.
You can buy free-range or organic turkey mince from your local farm shop, butcher or online if you can. Turkey contains the amino acid tryptophan, which produces serotonin and plays an important role in strengthening the immune system. Turkey mince is a source of iron, zinc, potassium and phosphorus. It is also a source of vitamin B6 and niacin, which are both essential for the body’s energy production.
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Turkey Meatballs & Courgette Noodles
- Start with the meatballs by frying the finely-chopped onion with one finely-chopped red pepper, garlic and parsley in the olive oil/coconut butter.
- When cooled, mix in with the Turkey mince and egg, and form into small meatballs. Set aside in the fridge for 30 minutes to bind.
- In the meantime, make a spicy red pepper tomato sauce by frying onion, red pepper, garlic and some paprika.
- Fry these in olive oil/coconut butter for 3-4 minutes.
- Add the passata and simmer for 30-40 minutes whilst the meatballs are in the fridge.
- Fry the meatballs in light olive oil or coconut butter for around 10 minutes until nicely browned.
- Make your courgette noodles with the spiraliser, whilst the meatballs are cooking and the red pepper sauce is bubbling.
- Stir fry the noodles for 1-2 minutes in light olive oil and garlic.
- Pile the meatballs onto the noodles and then dollop on the red pepper sauce. Serve and enjoy!