Basil Turkey Meatballs With Coconut Milk Cream Sauce
Here we have it ladies and gentlemen, a recipe for meatballs that my Sicilian grandpa, who's name is VINNY (and whom I also have always suspected to have some affiliation to the mafia) would actually approve of.
Sun dried tomatoes and fresh herbs make this so flavorful and make me a "porco del mondo" (which means pig of the world.) I know this because when I would eat too much my grandpa would call me this. THANKS FOR THE INSECURITIES, VINNY.
RECIPE
Ingredients:
For the Meatballs:
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3 sun dried tomatoes
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a handful of fresh parsley
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a handful of fresh basil
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1/3 cup sliced mushrooms
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1/2 small white onion
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2-3 cloves garlic (or 1 tbsp minced garlic)
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1 lb lean ground turkey (93/7)
For the Pasta:
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2 Zucchini
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4 long carrots
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1 small sweet potato
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1 spaghetti squash
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1/2 can coconut milk
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1/2 jar marinara (or organic fire roasted tomatoes)
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4 tbsp grated parmesan
Instructions:
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Preheat oven to 375 degrees. Cut spaghetti squash in half, remove seeds, and place in oven face down for 30-40 minutes.
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In a food processor, pulse all ingredients but the ground turkey.
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In a mixing bowl, mix ground turkey with the processed mixture, mashing with your hands. Form into 12 balls.
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Heat olive oil in a cast iron skillet over medium/high heat. Place meatballs on skillet and sear both sides for about 3 minutes each.
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Transfer cast iron into oven and bake for 10-15 minutes or until completely cooked throughout.
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Spiralize zucchini, use an apple corer to spiralize sweet potato and carrot, and remove spaghetti squash from the oven and let cool. Using a fork, shred the squash into "angel hair pasta."
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In a large mixing bowl, add all veggies, 1/2 can coconut milk, 1/2 jar organic marinara, 4 tbsp parmesan cheese, pink salt, pepper, and italian seasoning. Mix well.
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Take the cast iron out of the oven, add all veggies and sauce to the pan, top with meatballs, ENJOY!
