Filled with robust flavors of fresh herbs, lemon and garlic, these meatballs are the perfect anecdote to the mild flavors of turkey and zucchini. If you’re new to the idea of making noodles from zucchini welcome to a whole new world! Be sure to check out my post on how to make them here.
Chimichurri is traditionally a green sauce from Argentina primarily used as a marinade for grilling steak. It’s another name for pesto, made with herbs, garlic, oil and vinegar that also pairs well with veggies, chicken and fish. It’s quite tangy so drizzle slowly at first to make sure you get the right amount to your liking.
Read on for the recipe and be sure to leave me a comment below.
With love and tangy turkey meatballs,
PS – If you’re the vegetarian among a bunch of meat eaters, serve yourself zucchini noodles with steamed veggies and kalamata olives drizzled with chimichurri. Yum!
Turkey Meatballs with Zucchini Noodles and Chimichurri Sauce
Yields 4 servings
Ingredients for chimichurri:
Ingredients for meatballs and noodles:
Instructions for chimichurri:
In high-speed blender, combine vinegar, olive oil, honey, shallot, garlic, herbs, lemon juice, salt and pepper. Let stand at room temperature for about an hour or refrigerate overnight to let the flavors develop. Bring to room temperature before serving.
Instructions for meatballs:
In a medium bowl, combine the turkey, garlic, lemon zest, herbs and shallot. Use your hands to combine then add a big pinch of sea salt and black pepper. Mix just until everything is combined, then wrap in plastic wrap and refrigerate for at least 30 minutes or overnight.
Preheat the oven to 400 degrees. In a large sauté pan, heat 1 tablespoon of olive oil on medium-high heat. Remove the meat from the fridge. Pinching off about 2 tablespoonfuls at a time, roll into meatballs.
Cook the meatballs until browned, flipping once (about 2 minutes per side.)
Transfer to a parchment-lined baking sheet, then bake in the oven for 5 minutes to cook through.
Remove from the oven, and serve with the zucchini noodles and chimichurri sauce.
Instructions for zucchini noodles:
In a large sauté pan, heat 1 tablespoon of olive oil on medium heat. Add zucchini noodles and stir for 3 to 5 minutes until warm and tender. Drizzle with chimichurri sauce.
Jo Schaalman and Julie Peláez are co-authors of the book The Conscious Cleanse: Lose Weight, Heal Your Body, and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life. Together they've lead thousands of people through their online supported cleanse through their accessible and light-hearted approach. They've been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show.
To learn more about “Jo and Jules” and to download a free e-cookbook for a sampling of the delicious food served up on the Conscious Cleanse, please visit their website.
After you make this yummy recipe try a healing yoga class with Jo or Jules:
Conscious Cleanse Detox Flow - Jo Schaalman
Heart Opening Forrest Yoga Flow - Jo Schaalman
Traditional Hot Yoga - Julie Peláez
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