Creamy Avocado Zoodles With Turkey Meatballs

 
Creamy Avocado Zoodles With Turkey Meatballs - Kris Gill
Creamy Avocado Zoodles With Turkey Meatballs - Kris Gill
Creamy Avocado Zoodles With Turkey Meatballs - Kris Gill
Creamy Avocado Zoodles With Turkey Meatballs - Kris Gill

turkey meatballs

1 medium package of ground turkey

1/4 cup Italian style seasoned bread crumbs

1 egg

Pinch of sea salt

Generous grind of pepper

1 tsp garlic powder

1 tsp onion powder

1 tbsp extra virgin olive oil (evoo)

Preheat the oven to 400 F. Combine all ingredients into a large bowl. Mix with your hands until the ingredients are mixed together. Roll into 1-inch balls and place on a silicone baking mat or parchment paper. Drizzle the meatballs with 1 tbsp evoo and roll them around to coat. Place in the oven for 25-30 minutes, flipping half way.

zoodles

4 med-small zucchini’s, spiralized (I use a handheld like the one here)

creamy avocado sauce

2 avocados

1/4 filtered water

1 tbsp evoo

2 tbsp nutritional yeast

1/2 lemon juice + zest

1 clove of garlic

Pinch of sea salt

Pulse all ingredients together in a food processor or blender until combined. Scrape down the sides, blend until smooth and the garlic is completely minced throughout.

Add the zoodles to a large mixing bowl. Then add 6-8 tbsp of the creamy avocado sauce and mix with your hands to coat all of the pieces. You can add less or more depending on how saucy you like it. Divide the zoodles onto 4 plates and top each with 2-3 meatballs. Sprinkle with an additional pinch of nutritional yeast and a crack of fresh pepper. Enjoy!

Serves 4.