Grape-Nuts Turkey Meatballs With Zucchini 'Noodles' And Pesto

Name: Turkey Meatballs
Ingredients: 1/2 cup post grape-nuts cereal; 1/3 cup one percent milk; 1 pound lean ground turkey; 1/4 cup parmigiano-reggiano cheese, finely grated; 1/4 cup italian parsley, chopped fresh; 1/4 cup shallot, finely chopped; 1 tablespoon tomato paste; 1 large egg; 1 clove garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 cup fresh basil leaves, packed; 1/4 cup parmigiano-reggiano cheese, grated; 3 tablespoon pine nuts; 2 cloves garlic; 4 tablespoon extra virgin olive oil; salt, to taste; freshly ground black pepper, to taste; 4 large zucchini; 1 cup grape tomatoes, halved; freshly grated parmigiano-reggiano cheese, for garnish; sprigs of fresh basil, for garnish

Post Foods LLC|Oct. 15, 2015 2:45 pm EST

4 (1 ratings)

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Spaghetti and meatballs are delicious — make your meatballs with a different type of noodle when you make dinner. Use zucchini to make noodles and have that with turkey meatballs and pesto.

Servings

1

Ingredients

1/2 cup post grape-nuts cereal
1/3 cup one percent milk
1 pound lean ground turkey
1/4 cup parmigiano-reggiano cheese, finely grated
1/4 cup italian parsley, chopped fresh
1/4 cup shallot, finely chopped
1 tablespoon tomato paste
1 large egg
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup fresh basil leaves, packed
1/4 cup parmigiano-reggiano cheese, grated
3 tablespoon pine nuts
2 cloves garlic
4 tablespoon extra virgin olive oil
salt, to taste
freshly ground black pepper, to taste
4 large zucchini
1 cup grape tomatoes, halved
freshly grated parmigiano-reggiano cheese, for garnish
sprigs of fresh basil, for garnish

Directions

Preheat the oven to 400 degrees F. In a small bowl, soak Grape-Nuts cereal in milk until all the milk is absorbed and the cereal is moist. Set aside.
Once cereal is moistened, combine turkey, Parmigiano-Reggiano, parsley, shallot, tomato paste, egg, garlic, salt, pepper, and moistened cereal in a large bowl. Using fingers, gently mix all the ingredients until thoroughly combined.
Using a small ice cream scoop or meat baller, form the meat mixture into 1 1/2-inch balls (24 meatballs). Place the meatballs on baking sheet covered in non-stick foil. Bake 15 minutes or until cooked through.
While the meatballs are cooking, prepare the pesto sauce. In a food processor, place basil leaves, Parmigiano-Reggiano cheese, pine nuts, and garlic. Pulse several times to combine. With the food processor running, slowly add the olive oil in a steady stream. Season with salt and pepper, to taste.
Using a spiralizer, cut each zucchini into “noodles.” In a large saucepan, gently warm the pesto sauce, zucchini noodles, and tomatoes.
When ready to serve, divide the noodles into serving bowls. Top with turkey meatballs. Garnish with freshly grated Parmigiano-Reggiano cheese and a sprig of fresh basil.