Baked Turkey Meatballs Over Julienned Sliced Zuchinni

When you are on the paleo diet, a julienne slicer is mandatory. The julienne slicer is available at Bed, Bath and Beyond, or any kitchen store. It slices veggies into long noodle shapes, and thins out the veggies making them even more tolerated by people. On the paleo diet, you don't eat any grains, so you are using veggies like zuchinni to mimic noodles. If you don't have a julienne slicer, there is a technique you can use to slice your veggies. See this youtube clip to learn how: http://www.youtube.com/watch?v=cmefj-FRKoQ.
Here is a picture of what julienned veggies look like


Baked Turkey Meatballs Over Julienned Sliced Zuchinni

2 zuchinni- julienned sliced, sauteed in extra virgin olive oil. (set aside)
speghetti sauce of your choice, set aside

For the Meatballs
1 pound of ground turkey
1 zuchinni
1 carrot,
2 garlic cloves
1/4 c. fresh cut parsley
1/4 c. blanched almond flour
1 egg
1/2 tsp. sea salt
1/4 tsp. black pepper
1/4 tsp. chili powder
Preheat oven to 350. In a food processor, pulse zuchinni, carrot, parsley, and garlic until finely chopped. Set aside
In a bowl, beat egg and almond flour together. Add 1 pound of ground turkey. Add salt, pepper and chili powder. Add veggie mixture and mix into turkey.
Drop balls onto parchment paper and bake for 20 minutes.
Serve this speghetti style by first placing your julienned sliced zuchinni on your plate. Next add speghetti sauce of your choice. Add meatballs on top, and enjoy your meal!!!