Sweet Potato Spaghetti with Turkey Meatballs

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  • 1 TB salt

  • 1 lb ground turkey

  • ½ onion, minced

  • 1 clove or garlic, crushed

  • 1 pastured egg

  • 1 TB coconut aminos

  • ⅓ cup of cassava flour

  • 1 package of spiralized sweet potato noodles

  • 1 TB olive oil

  • 4 cups of baby spinach

  • 1 cup vegetable broth

  • 1 cup pesto


  • Mix the turkey, onion garlic, egg, coconut aminos, and cassava flour together.

  • Shape the meat mixture into small balls.  Refrigerate for 15 minutes.

  • Heat a large skillet over medium heat.  Add the olive oil, and cook meatballs until golden brown on all sides.

  • Add the spinach and vegetable broth, turn heat to low and cover pan.

  • Cook for an additional ten minutes, until meatballs are fully cooked and spinach is wilted.  

  • Meanwhile, in a separate skillet, saute sweet potato noodles in 1 TB of butter until cooked to your liking.

  • Add pesto to noodles and mix until the noodles are well coated.

  • Spoon meatball and broth mixture on top of noodles.  Add a sprinkling of parmesan reggiano to top off the dish.