Zucchini Noodles with Meatballs & Red Pepper Sauce

Have you ever heard of such a thing? Zucchini noodles!? Who would have thunk!? I got my inspiration to make this dish on Instagram. I love pasta, but I don't really like the way it makes my tummy feel after a big bowl for dinner. I was looking for new ways to fix my pasta cravings so I tried gluten free pasta. Not my thing. When I found out that you can make noodles out of zucchini and all I needed was a julienne peeler, I was sold.  I've never heard of a julienne peeler, but I went to Walmart and there is was! It peels the zucchini into little noodles so you can have this dish on the table in no time. 

the julienne peeler

Here's how you make the noodles:

1. Wash your zucchini, I used three in my experiment (yielded about 1.5 cups of noodles)

2. Start peeling. I used the skin and stopped peeling when I got to the middle where the seeds are.

beautiful peeled zucchini noodles

What you need to make the meatballs:

1. 97% lean ground turkey 

2. A dash of red pepper flakes

3. Salt

4. Pepper

5. Onion powder

6. Fresh parsley

7. 1/2 cup of Bread crumbs

Cooking the meatballs:

1. Heat pan over medium/high heat

2. Add coconut oil or coconut butter

3. Place 1 inch meatballs on skillet and brown all sides

4. Preheat oven to 350

5. Place in preheated oven for 10 minutes or until cooked

To make the red pepper sauce:

1. 1 Red Bell Pepper

2. Cut the red bell pepper into slices

3. Place red pepper into blender with salt, pepper, 1 tbsp garlic and 3 tbsp olive oil

4. Blend mixture until creamy

Enjoy!!