Gluten-Free Asian Turkey Meatballs with Zucchini Linguine

Preheat the oven to 350 degrees F.

Bring 1/2 cup water to boil and add your quinoa. Turn down to simmer and let cook for 8 – 10 minutes, until all the water is absorbed and the quinoa is nice a fluffy.

Combine the turkey and quinoa in a large bowl. Don’t be afraid to get your hands dirty. Food always tastes better with some added love.

Now add your green onion, carrots, herbs, ginger, lime juice and salt and pepper. Stir everything together with you hands until you can easily roll them into little balls. Roll out your turkey mixture into whatever size meatballs you like (I made mine on the small side, almost bite size).

Place your meatballs on a baking sheet lined with parchment paper. Bake them for 10 – 20 minutes, depending on the size, until they are no longer pink in the middle.

Now, for the fun part. Make your pasta! With your new fabulous peeler, peel down a raw zucchini lengthwise, creating linguine-like strips. Peel until you start to hit the seeds and then flip the zucchini 90° and do the same thin on that side. Repeat with all sides. When you’re done, you should have an almost square core of zucchini seeds. Discard the core.

Arrange your zucchini ‘pasta’ in a bowl like you would any other gluten-free spaghetti. Add your meatballs on top and drizzle with extra virgin olive oil and balsamic vinegar.