Dairy-Free, Gluten-free, Paleo, Whole30, Wildfit Fall
If you’re lucky enough to have some turkey bone broth on hand, here’s a great way to use it! Chicken bone broth works well, too! You’ll find my bone broth recipe here: Make your own Bone Broth – Sunday Meal Prep. For those of you getting ButcherBox delivery, here’s a great way to use your ground chicken or turkey. If you’d like to give them a try order your Butcherbox with my affiliate link here: Butcherbox I know you’ll just love it!
Ingredients
- 1 lb. Ground Turkey
- 1/3 c. Almond Flour
- 1/2 tsp. Garlic Powder
- 1 tsp. All-Purpose Seasoning blend of your choice
- 1 Egg
- 1 Tbs. Coconut oil
- 1 1/2 Qt. Broth (Turkey or Chicken)
- 2 Scallions, chopped
- 1 Zucchini, spiralized
- 1 Yellow Squash, spiralized
- 1 Lg. Carrot, spiralized
In a medium sized bowl blend the turkey, seasonings, almond flour & egg to combine. Avoid overworking the mixture.
Melt the coconut oil in a large sauté pan over medium heat. Add the meatballs leaving the center of the pan open to make turning the meatballs easier.
Once the meatballs start to brown, turn them gently & continue cooking & turning to cook the entire outside. They should cook around 2 minutes per turn.
Where the meatballs are browning, start heating the broth over medium in a large soup pot.
Once the meatballs are browned on all sides, add them to the broth along with the chopped scallions. Cover the pot & simmer gently on low heat for 10-15 minutes.
Add the veggie noodles & stir to combine with the broth. Cook about 3-5 minutes until tender, but not overcooked.
Serve with fresh herbs. You can freeze individual servings. Microwave a defrosted serving 2 1/2 minutes to heat through.
