Homemade Marinara + Zoodles + Pesto Meatballs

Monday, June 22, 2015

{serves 6}

What You Need
For The Zoodles
8 large zucchini 
Sea salt

For The Marinara Sauce
1 1/2 TBS olive oil
1 medium onion, diced
1 cup carrots, diced
1 cup celery, diced
1 red bell pepper, diced
10 oz. mushrooms, diced
4 garlic cloves, minced
3 28 oz. cans of whole peeled tomatoes 
Salt and pepper to taste

For The Meatballs
2 lbs ground turkey 
1/2 cup almond flour
1/2 cup pesto
2 egg whites
1/2 TSP salt
1/4 TSP ground pepper

Directions
For The Zoodles
1. Preheat oven to 200°
2. Spiralize zucchini using tool of choice.
3. Line a baking sheet with paper towels and place zucchini noodles on top and sprinkle with sea salt. 
4. Cook the zoodles for 30 minutes and then squeeze the zoodles with the paper towels to remove all water. Set aside or keep on warm in the oven until ready to serve.

For The Marinara Sauce
1. Heat oil in a large, deep pan over medium heat.
2. Add onions, celery, carrots, bell pepper, mushroom, and garlic. Saut√© until onions are softened, 3-4 minutes. 
3. Add tomatoes and bring sauce to boil. Once boiling, reduce heat to low and simmer for 40 minutes or until vegetables are soft. 
4. Remove from heat and place sauce in food processor and pulse until smooth. 
5. Season with salt and pepper.
6. Return sauce to pan and simmer until ready to serve. 

For The Meatballs
1. Preheat the oven to 375°
2. Line a baking sheet with aluminum foil and place wire racks on top of the baking sheet. 
3. Spray the wire racks with cooking spray and set aside.
4. In a large bowl, mix together all of the ingredients. 
5. Roll into small balls and place on wire rack.
6. Bake for 20-25 minutes or until fully cooked. 

For Assembly
Place zoodles on serving dish and top with marinara sauce. Place desired number of meatballs on top and garnish with basil and parmesan. Enjoy!

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