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Turkey, Basil and Artichoke Meatballs
*Serve with Spaghetti Squash
- 2 small or 1 large spaghetti squash, cooked (page 193)
- 1 TBSP butter
- 1/2 cup onion, finely diced
- 1 14 oz can artichoke hearts, diced
1 1⁄2 pounds ground turkey
- 5 TBSP fresh basil chopped (or 3 tbsp, dried)
1 tsp dried parsley
- 2 TBSP almond flour
- 2 cups marinara sauce (store bought or homemade page 174)
- 4 cups spinach, chopped
1. Preheat oven to 400° F.
2. Cook spaghetti squash according to instructions (on p. 193) if you haven’t already done so.
3. Heat a large skillet over medium heat. Add butter, onions, and artichokes.
4. Cook 5 minutes or until onions are translucent. Remove from heat and cool.
5. In a large bowl, thoroughly mix ground turkey, onion, artichoke mixture, basil, parsley, and almond flour.
6. Roll into meatballs 1" in diameter.
7. Place onto a baking sheet lined with parchment paper. Bake 15 minutes or until cooked through.
8. Heat marinara in a saucepan.
9. Add chopped spinach and simmer a couple minutes.
10. Place cooked spaghetti squash on individual plates. Add meatballs and top with sauce.
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.