Grape-Nuts Turkey Meatballs With Zucchini 'Noodles' And Pesto

Grape-Nuts Turkey Meatballs With Zucchini 'Noodles' And Pesto
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Spaghetti and meatballs are delicious — make your meatballs with a different type of noodle when you make dinner. Use zucchini to make noodles and have that with turkey meatballs and pesto.
Servings
0
servings
Turkey Meatballs
Ingredients
  • 1/2 cup post grape-nuts cereal
  • 1/3 cup one percent milk
  • 1 pound lean ground turkey
  • 1/4 cup parmigiano-reggiano cheese, finely grated
  • 1/4 cup italian parsley, chopped fresh
  • 1/4 cup shallot, finely chopped
  • 1 tablespoon tomato paste
  • 1 large egg
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup fresh basil leaves, packed
  • 1/4 cup parmigiano-reggiano cheese, grated
  • 3 tablespoon pine nuts
  • 2 cloves garlic
  • 4 tablespoon extra virgin olive oil
  • salt, to taste
  • freshly ground black pepper, to taste
  • 4 large zucchini
  • 1 cup grape tomatoes, halved
  • freshly grated parmigiano-reggiano cheese, for garnish
  • sprigs of fresh basil, for garnish
Directions
  1. Preheat the oven to 400 degrees F. In a small bowl, soak Grape-Nuts cereal in milk until all the milk is absorbed and the cereal is moist. Set aside.
  2. Once cereal is moistened, combine turkey, Parmigiano-Reggiano, parsley, shallot, tomato paste, egg, garlic, salt, pepper, and moistened cereal in a large bowl. Using fingers, gently mix all the ingredients until thoroughly combined.
  3. Using a small ice cream scoop or meat baller, form the meat mixture into 1 1/2-inch balls (24 meatballs). Place the meatballs on baking sheet covered in non-stick foil. Bake 15 minutes or until cooked through.
  4. While the meatballs are cooking, prepare the pesto sauce. In a food processor, place basil leaves, Parmigiano-Reggiano cheese, pine nuts, and garlic. Pulse several times to combine. With the food processor running, slowly add the olive oil in a steady stream. Season with salt and pepper, to taste.
  5. Using a spiralizer, cut each zucchini into “noodles.” In a large saucepan, gently warm the pesto sauce, zucchini noodles, and tomatoes.
  6. When ready to serve, divide the noodles into serving bowls. Top with turkey meatballs. Garnish with freshly grated Parmigiano-Reggiano cheese and a sprig of fresh basil.
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