Turkey, Basil and Artichoke Meatballs

*Serve with Spaghetti Squash

Ingredients

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
11⁄2 Lbs 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 

Directions

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 bu er, 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 tur- key, onion-a ichoke mixture, basil, parsley, and almond flour.

6. Roll into meatballs 1" in diameter.

7. Place onto a baking sheet lined with parch- ment paper. Bake 15 minutes or until cooked through.

8. Heat marinara in a saucepan.

9. Add chopped spinach and simmer a cou-

ple minutes.

10. Place cooked spaghetti squash on individual plates. Add meatballs and top with sauce.

Serves 4

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