Ground Turkey Meal Prep: Turkey Meatballs w/Spaghetti Squash Noodles | A Sweet Pea Chef


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For the Turkey Meatballs:

  • 1 1/2 lbs lean ground turkey breast
  • 1/2 cup almond meal
  • 1/2 cup parmesan cheese, grated (plus more for topping)
  • 1/4 cup Italian parsley, chopped
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 2 eggs

For the Spaghetti Squash Noodles:

  • 2 large spaghetti squash
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper

For the Quick Marinara Sauce:

  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 3 tbsp tomato paste
  • 1 28-ounce can crushed tomatoes
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 4 fresh basil leaves, chopped (plus more for topping)


For the Turkey Meatballs:

  1. To make the meatballs, preheat your oven to 425 degrees F and line a rimmed baking sheet with parchment paper, then set aside.
  2. In a large mixing bowl, combine the ground turkey, almond meal, chopped Italian parsley, grated parmesan, sea salt, pepper, garlic powder, and eggs, and mix very well.
  3. Using your hands, form the mixture into 2-inch meatballs.
  4. Place the meatballs into the baking sheet, separating them a by 1 inch so they can evenly bake.
  5. Bake for 15-20 minutes, until almost cooked through, and then turn the oven to broil for 3-5 minutes to create a crispy, golden-brown top.

For the Spaghetti Squash Noodles:

  1. Preheat oven to 425 degrees.
  2. Line a rimmed baking sheet with parchment paper or aluminum foil.
  3. Carefully slice the squash in half through the stem. Using a spoon, scrape out the seeds and discard.
  4. Lightly drizzle the olive oil over the flesh (cut-side) of the spaghetti squash. Then, lightly sprinkle the salt and pepper until evenly coated.

Flip the squash over to be cut-side down on the baking sheet.

  1. Place on the oven and roast until a fork can easily pierce through the skin and flesh, approximately 45 min - 1 hour.
  2. When the squash is cool enough to handle, gently scrape the flesh with a fork to remove it in long strands, and then divide into the bowls.

For the Quick Marinara Sauce:

  1. Heat oil in a saucepan over medium heat.
  2. Add garlic, and cook, stirring constantly, about 1 minute or until fragrant.
  3. Add the tomato paste, and cook, stirring constantly 1 minute. Add crushed tomato, and simmer 10 minutes. Stir in basil.

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