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Zucchini Noodles with a Raw Garden Tomato Sauce & Baked Meatballs 2 ways (turkey & vegan quinoa balls)

This is a clean and fresh twist on an old spaghetti and meatball classic. Fresh Zucchini Noodles, Raw Garden Tomato Sauce & Turkey or Quinoa meatball options to suit many dietary needs.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people

Ingredients
  

 Pasta and Sauce:

  • 2 large zucchini’s
  • 1 1/2 cups my raw garden fresh tomato sauce get the link below in the recipe notes
  • 1 tbsp avocado oil
  • 1 tsp sea salt

Meatballs: 2 Ways

  • 1 pound lean ground turkey breast or 1.5 cups of cooked quinoa
  • 2 shallots, chopped
  • 1 clove garlic, minced
  • 3 tbsp. fresh chopped parsley
  • 1/4 tsp fine sea salt
  • 1/4 tsp crushed red pepper flakes
  • 1 free-range egg or 1 tbsp flax seed (soak seeds in 3 tbsp. of warm water for 10 min.)
  • 1/2 cup whole wheat bread crumbs or ¼ cup of ground flax for gluten-free

Instructions
 

  • Preheat oven to 400 degrees
  • Wash and dry your zucchini. You can peel or not (this is a personal preference), then spiralize your zucchini into noodles based on how your spiralizer works.
  • Place your zucchini "noodles" into a large bowl and toss with the avocado oil and sea salt. Pour on the tomato sauce, mix and set aside while you prepare your meatballs.
  • Place shallots and garlic in the food processor and chop.
  • Add the seasoning and breadcrumbs to the food processer and blend.

For the Turkey Meatballs:

  • whisk the egg in a bowl; add the ground turkey and mix well. Add the mixture from the food processor and combine well. Using a tablespoon or a mini ice cream scoop, roll the mixture in your hands to create ball shapes and place them on a baking sheet, lined with parchment paper.
  • Place the sheet in the over and bake at 400 degrees for 25 minutes

For the Vegan Quinoa "Meatballs":

  • You follow the same procedure as above, with the flax and quinoa substitutions. Place 1 tablespoon of ground flax seed into a small bowl with 3 tablespoons of filtered warm water. Let this sit for 10 minutes as your egg replacement. Cook the quinoa, according to the instructions, using a vegetable broth in place of water to add more flavor to these balls.  
  • Place the sheet in the over and bake at 400 degrees for 10-15 minutes

Notes

Store Turkey Meatballs in the fridge in an airtight container for 3 days and the Quinoa "Meatballs" for 5 days.
Here is the link to the Raw Garden Tomato Sauce.