I hadn’t made my turkey burgers in ages, so this time I turned the flavors into meatballs served over a generous bed of spiralized zucchini with my homemade cilantro avocado sauce. It’s simple, fresh, and always a crowd-pleaser.
I used my 10-inch cast iron skillet from Lodge — a versatile, affordable piece of cookware that gets an unbeatable sear and is much less intimidating than it looks. It’s one of those kitchen tools that makes cooking easier and more satisfying.
The meatball mixture includes many of the same ingredients I use for my turkey burgers, but in meatball form the flavors seem to intensify and the texture works beautifully. If you prefer more binding, add one egg; I usually rely on a little almond flour and it holds together well enough to shape into small balls.
Zoodles Topped With Organic Turkey Meatballs And Cilantro Avocado Sauce
Ingredients
Turkey Meatballs
- 1 lb organic ground turkey
- 1/2 cup bell pepper, diced
- 3 tbsp sundried tomato, chopped
- 1/2 cup spinach, finely chopped
- 1/4 cup almond flour
- 1 tbsp fennel seed
- 1 tsp oregano
- 1 tsp basil
- 3 tbsp crumbled goat or feta cheese
- Salt and pepper, to taste
- 3 tbsp olive or avocado oil to cook in
- 1 egg (optional)
Cilantro Avocado Sauce
- 1.5 cup fresh cilantro
- 1/4 cup olive oil
- 1 tbsp apple cider vinegar
- 1 large avocado
- 2 small limes, juiced
- 1 tsp minced garlic
- Sea salt and pepper, to taste
- 2 tbsp filtered water (if needed to help combine)
Zoodles
- 2-4 zucchinis
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, combine all turkey meatball ingredients and mix until evenly incorporated. Use two spoons or your hands to form the mixture into roughly 1-inch balls. If the mixture feels loose, add the optional egg for extra binding.
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Heat the oil in a skillet over medium heat. Brown the meatballs on all sides, then transfer the skillet to the oven and bake for 10 minutes to finish cooking. Alternatively, bake meatballs on a parchment-lined sheet at 400°F for 15–17 minutes if you prefer not to pan-fry.
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Place the cilantro avocado sauce ingredients in a blender or food processor and pulse until smooth. Add a tablespoon or two of filtered water if needed to reach your desired consistency. Taste and adjust seasoning with sea salt and pepper.
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Spiralize the zucchinis into zoodles and set aside. In a separate pan, lightly coat with olive or avocado oil and heat over medium. Toss the zoodles with tongs for 1–3 minutes until warmed through — avoid overcooking so they stay firm and not soggy.