Happy Friday Y’all!
Today has been such a crazy yet fun-filled week. In my household, we are ALL ready for Halloween and we are SO excited! Being that it was a crazy week, I’m glad it’s Friday and that means its recipe day!
I’ve been hoarding this recipe because its delicious and the meatballs are gone before I could snap a few pics for y’all but here it is! Being from Texas, I love me some spicy food and these are no exceptions.
These spicy meatballs are filled with hearty veggies, lean protein, and some minced jalapenos for that extra kick. If spicy is not your thing, then add fewer peppers or omit the spicy ingredients all together. It will still taste amazing.
If you’re avoiding carbs, y’all are going to love our “pasta” base, spaghetti squash! The boys somehow always don’t notice and I feel like SUPER MOM! But, the icing on the cake would be the thin layer of Parmigiano Reggiano on top to bring the whole dish together.
Gosh, I LOVE CHEESE!
Try these Paleo Spicy Turkey Meatballs and give it your own twist!
Paleo Spicy Turkey Meatballs
For the meatballs
- 1/2 jalapeno, minced
- 1 large garlic, minced
- 1 carrot, peeled and shredded
- 1/2 teaspoon onion powder
- 1 egg
- 1/8 teaspoon cayenne pepper
- 1 lbs ground turkey
- 1/2 cup almond meal
- 1 teaspoon basil
For the dish
- 1 large spaghetti squash
- 10 button mushrooms, sliced
- 1 teaspoon coconut oil
- 1 can diced tomatoes (20oz) or 2 cups fresh
- 2 cups broccoli, chopped
- 1/2 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
Cook The Meatballs
Preheat the oven to 400 degrees.
Chop and peel the veggies.
In a large bowl, combine all ingredients except the almond flour and mix. It should be sticky.
Add in the almond meal and mix until combined.
Line a baking tray with tinfoil and roll the meat mixture into balls. Place them on the tray and bake for 20 minutes. Flip the tray and bake for another 12 minutes or until cooked through.
Makes 20 balls
For the dish
Fill a large pot with water and bring to a boil.
Slice the spaghetti squash in two and remove the seeds. Place the halves into the boiling water and cook for 12-18 minutes or until tender.
Remove from the water and let cool slightly before using a fork to shred into “spaghetti”.
Heat a large wok over medium to high heat with the coconut oil. Add the red pepper flakes and let cook for 2-3 minutes or until “popping”.
Reduce heat to medium and add the broccoli, mushrooms, basil and garlic powder.
Cook until almost tender. Drain the tomatoes and add them to the pan.
Cover and cook over medium for 2-5 minutes until everything is cooked through.
Remove the cover and let simmer until ready to serve.
Portion the spaghetti squash into bowls and top with veggie mixture and meatballs.
For the finishing touch, shred Parmigiano Reggiano right over the top to get the extra layer of flavor with the meatballs.
This recipe serves 3-4 depending on squash size.
Have you tried these Paleo Spicy Turkey Meatballs yet?
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