Are you following Rachael DeVaux? Because you totally should be. Rachael, aka Rachael’s Good Eats, is a Registered Dietitian Nutritionist based in Washington (the state) who shares creative ideas and recipes for a healthy diet. Plus her Instagram is drool worthy. She has a pretty popular cashew chocolate chip cookie skillet that’s making IG go crazy. Ya girl is definitely trying that one next. I knew as soon as I saw Rachael share her behind the scenes of making her zoodles topped with organic turkey meatballs and cilantro avocado sauce I just had to give them a try. Unfortunately I didn’t have a lot of the ingredients Rachael used, but that’s what makes recipes so fun! You don’t have to follow the recipe. For the most part, I like to think of them as cool guidelines, but you can definitely be a rule breaker here. That’s what makes cooking so much fun!
So here are my adapted version of Rachael’s turkey meatballs. THEY ARE SO GOOD. You know how cooking turkey on a holiday just makes the whole house light up with a delicious smell? These meatballs do the same trick. Even Aaron kept coming into the kitchen commenting on how good they smelled–all the way from upstairs! I skipped adding the egg, but in hindsight I think it definitely would have helped. I’ll probably end up adding it or maybe try my hand at a flax egg next time.
P.S. I had a jar of Aldi’s Simply Nature Organic Tomato Basil sauce in my cabinet I was looking to put to good use so I skipped making my own sauce.
- Meatball Ingredients:
- 1lb ground turkey
- 2 cloves of garlic, minced
- ¾ cup red bell pepper, diced
- ¼ large red onion, diced
- ½ cup kale, finely chopped
- ¼ cup italian breadcrumbs
- 1 tsp parsley
- 1 tsp basil
- 1 tsp seasoned salt
- 4 tbsp crumbled reduced fat feta cheese
- 3 tsp EVOO (or oil of choice)
- 1 egg, if needed
- Zoodle Ingredients:
- 2 decent sized zucchinis
- Preheat oven to 400 degrees F.
- Combine meatball ingredients in a large mixing bowl. Use a scoop (I used an ice cream scoop) and one hand to form into ball shape. Add the egg if mixture doesn’t hold up.
- Coat large skillet with oil and bring to medium heat. Slowly add meatballs as you form each ball, careful not to fall apart or splash oil.
- Let meatballs brown on each side. I found tongs to be great to turn them around gently. Transfer to preheated oven and cook for an additional ten minutes. I don’t have a cast iron skillet, so I transferred my meatballs into a foil-lined oven safe pan, making sure to transfer all the oily goodness over with them.
- Spiralize zucchinis. I use my handheld Veggetti and it does these kinds of jobs well. In a separate pan, add oil and bring to a medium heat. Add zoodles, cooking for a few minutes--careful not to overcook. Overcooked zoodles will become soggy.