Spaghetti Zoodles and Meatballs

MARINARA

2 large cans of unsalted crushed or diced tomatoes

1/2 small can of tomato paste

1 large shallot

4 cloves of garlic

Olive oil

Salt, pepper, basil, oregano and other herbs you like or Italian herb blend

-Dice and saute the shallot and garlic in olive oil. Add the tomato paste and stir it around, cooking it a little. Add the remaining ingredients and simmer for at least an hour, stirring occasionally. Taste and add additional seasoning if needed.

MEATBALLS

2 lbs of ground turkey

1 pkg of mushrooms - chopped into small bits

2 shallots

3 eggs

1/4 cup almond flour (or coconut flour) - little more if needed for binding

Fresh or dried parsley finely chopped

Salt and pepper (get creative with other spices-chili powder, 

-Dice and saute the shallots and mushrooms in olive oil. Let cool then add to the ground turkey mixture will all the other ingredients. Mix well. Use small scoop and form into balls then brown in batches in a pan with olive oil until browned on all sides. Transfer to a cooke sheet(s)and finish off in the oven for about 20 more minutes at 350. (You can flash freeze these on a cookie sheet and store them in meal-sized portions in freezer bags)

ZOODLES

1-2 zucchini per person

Salt, pepper

Olive oil and/or ghee (I use both)

-You need a spriralizer to make these tasty "noodles". There are many options - buy a separate device, an attachment for your Kitchen Aid (that's what I have), or some food processors have this ability. Make spirals of zucchini and saute in a hot pan (I like cast iron) with the oil/ghee, salt and pepper. Don't over crowd the pan. You don't want mush. Drain the Zoodles in a strainer to remove extra liquid or you will have spaghetti soup! Top the Zoodles with your delicious marinara and meatballs.