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.