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Gluten-free Asian Turkey Meatballs with Zucchini Linguine

Ever since I read Karina Allrich's recipe for raw zucchini pasta, it has been on my “To Make” list. Sunday is a day for traditions and Mr. Henderson and I have come up with some goodies. We begin our day either blogging or reading the New York Times, eating a late breakfast and if weather prevails we take a stroll. Today was no exception, we wandered down to Church Street. With Zucchini Pasta on my mind, I made it my goal to find a spiral slicer. We went to all the cooking stores and couldn't find what I was looking for until we stopped at William Sonoma.

I scavenged the store until I found it. A cool, lime green, dual-edged julienne peeler. Rather than spend the money on one that would only end up taking up space on our counter, I bought a delightful little handheld gadget. It worked better than I could have ever hoped for!

Pasta. I love pasta. Anything Italian and gluten-free is heaven for me. Rice pasta, corn pasta, quinoa pasta, buckwheat pasta, you name it. Pasta is always good.

But now thanks to the Gluten Free Goddess, I have a new favorite. Raw zucchini pasta. With my new trusty peeler, I now can have pasta whenever I'd like! I no longer have to wait for water to boil, the spaghetti is ready almost instantly. Truly a revelation for my Italian palette.

As any good Italian cook knows, you aren't a true chef until you have mastered the art meatballs. Each cuoco has their own flare and flavor for this staple. Our family recipe combines parmigiano or pecorino romano cheese, basil, oregano, parsley and red pepper flakes. And of course, breadcrumbs.

Breadcrumbs. The bane of a gluten-free girl's pantry (unless of course you want to spend $6 for a pint – not for me!). I tried toasting bread in the oven and breaking it down in my food processor. It works for the most part, but usually doesn't get as crumbly as I would like. But I've suffered through it so I can enjoy my Spaghetti and Gravy.

Today I was struck with another dilemma. I wanted to make meatballs, turkey meatballs actually, but since I'm still on Clean I can't eat gluten-free bread or breadcrumbs. So what's a girl to do? Improvise of course! And what ingredient should I improvise with? Quinoa. Yes, you read that correctly, quinoa.

Now here goes it. My spin on traditional Spaghetti and Meatballs. Gluten-free Asian Turkey Meatballs served over raw Zucchini Pasta. So very tasty.

Asian Turkey Meatballs

These Asian Turkey Meatballs are a quick and healthy dinner option, that is perfect served over a bed of zucchini noodles. Naturally gluten-free & delicious!
author: Alyssa
yield: 4 Servings
how to make Asian turkey meatballs
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes


  • 1 lb organic ground turkey
  • 1/2 cup cooked quinoa (or panko breadcrumbs)
  • 2 green onions scallions minced
  • 1 medium carrot grated and chopped finely (about 1/2 cup)
  • 1 tbsp grated ginger
  • 1 tbsp lime juice
  • 2 tbsp soy sauce (or tamari)


  • Preheat your oven to 375°F.
  • Combine all the meatball ingredients into a bowl. Stir everything together with you hands until you can easily roll them into little balls. Roll out your turkey mixture into golf ball-sized meatballs.
  • Place your meatballs on a baking sheet lined with parchment paper. Bake them for 18 - 20 minutes, depending on the size, until they reach an internal temperature of 165ºF.
  • Spiralize your pasta and arrange it into 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.


Calories: 25kcal | Carbohydrates: 5g | Sodium: 81mg | Potassium: 77mg | Fiber: 1g | Vitamin A: 1335IU | Vitamin C: 7.3mg | Calcium: 12mg | Iron: 0.5mg
cuisine: American, Asian
course: Main Course

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