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.
For the Meatballs:
3 sun dried tomatoes
a handful of fresh parsley
a handful of fresh basil
1/3 cup sliced mushrooms
1/2 small white onion
2-3 cloves garlic (or 1 tbsp minced garlic)
1 lb lean ground turkey (93/7)
For the Pasta:
4 long carrots
1 small sweet potato
1 spaghetti squash
1/2 can coconut milk
1/2 jar marinara (or organic fire roasted tomatoes)
4 tbsp grated parmesan
Preheat oven to 375 degrees. Cut spaghetti squash in half, remove seeds, and place in oven face down for 30-40 minutes.
In a food processor, pulse all ingredients but the ground turkey.
In a mixing bowl, mix ground turkey with the processed mixture, mashing with your hands. Form into 12 balls.
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.
Transfer cast iron into oven and bake for 10-15 minutes or until completely cooked throughout.
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."
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.
Take the cast iron out of the oven, add all veggies and sauce to the pan, top with meatballs, ENJOY!