product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Gluten-Free Veggie Noodles with Turkey Mini-Meatballs

Serve 4
Time 45 min
Here’s an easy protein-packed recipe for enjoying delicious grain-free veggie noodles. In a hurry? Substitute any gluten-free prepared meatball for the home-made turkey meatballs and look for jarred roasted bell peppers in the grocery aisle.
Ingredients
  • Meatballs
  • 1 pound ground turkey
  • 1/4 medium yellow onion finely chopped
  • 2 tablespoons finely chopped fresh parsley
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • Noodles
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1 pound yellow squash and zucchini noodles (about 6 1/2 cups)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon crushed red chile flakes
  • 1/3 cup prepared basil pesto, plus more for serving
  • Grated Parmigiano Reggiano cheese (optional)
  • Chopped fresh parsley or basil for garnish
  • 1/2 yellow bell pepper sliced
  • 1 cup cherry tomatoes, quartered
Method

For the meatballs, combine turkey, onion, parsley, salt and pepper in medium bowl and mix just to combine. With damp hands, roll mixture into about 20 balls the size of ping-pong balls. Heat oil in a large skillet over medium heat. Add meatballs and cook, shaking the skillet occasionally to roll meatballs, flipping as needed, until browned and cooked through, about 10 minutes. Transfer to a plate and keep warm.

For the noodles, in the same skillet used to cook meatballs, heat oil over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in noodles, salt and chile flakes and toss to coat; cover and cook until noodles are tender, stirring occasionally, 4 to 5 minutes. Stir in bell pepper and meatballs and cook until heated through. Stir in 1/3 cup pesto, remove from heat, and stir in tomatoes. Sprinkle with parsley and serve with additional pesto and Parmigiano Reggiano on the side, if desired.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • Meatballs
  • 1 pound ground turkey
  • 1/4 medium yellow onion finely chopped
  • 2 tablespoons finely chopped fresh parsley
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • Noodles
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1 pound yellow squash and zucchini noodles (about 6 1/2 cups)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon crushed red chile flakes
  • 1/3 cup prepared basil pesto, plus more for serving
  • Grated Parmigiano Reggiano cheese (optional)
  • Chopped fresh parsley or basil for garnish
  • 1/2 yellow bell pepper sliced
  • 1 cup cherry tomatoes, quartered