Buffalo Turkey Meatballs with Zoodles

Zoodles are for SURE a great replacement for regular pasta. I love making pretty much anything with my spiralizer! (A spiralizer is a little contraption that turns ordinary vegetables into beautiful curly noodles)

These Buffalo Turkey Meatballs are gluten free, paleo and Whole 30 approved!

Buffalo Turkey Meatballs with Zoodles

Serves: 4

INGREDIENTS:

1.5 lb ground turkey (or chicken is great too!)
3/4 cup almond flour
1 tsp sea salt
2 garlic cloves minced
2 green onions thinly sliced (set aside some for garnish)
6 TBSP ghee - 2 for cooking, 4 for your sauce (can also be butter or coconut oil)
6 TBSP hot sauce- I used Franks Red
4-6 zucchinis

DIRECTIONS: INSTANT POT

In a large bowl, combine turkey, almond flour, salt, minced garlic cloves, and green onions.
Use your hands to combine everything together, but be careful not to overwork the meat.
Grease your hands with ghee or coconut oil, then shape the meat into balls 1-2 inches wide.
Set your instant to sauté on medium setting and add 2 TBSP of ghee. (Hint: You need a LOT of oil so they don't stick!)
Working in batches, gently place the turkey meatballs in the Instant Pot to brown them. Turn them every minute until all sides are brown.
While the meatballs are browning, combine hot sauce and 4 TBSP of butter or ghee and heat them in the microwave or the stove top until the butter is completely melted. Use a spoon to stir. This is your buffalo sauce. #yummmm
Place all the browned meatballs in the Instant Pot, then pour the buffalo sauce evenly over the meatballs. (Tip: you might need a TBSP or two extra for water-if you don't have enough liquid in the instant pot it will turn off if the meatballs are burning on the bottom.)
Screw on the lid to the Instant Pot, make sure that the pressure valve is set to "sealing," then set it to "Poultry/Meat."
Once the meatballs are finished cooking (about 15-20 minutes), the Instant Pot will beep. If you are eating right away hit "Cancel" then release the pressure valve, **making sure your hand is away from the opening where the steam escapes. If not, the Instant Pot will automatically switch to the "Warm" setting for the next 10 hours and the pressure will slowly lower on its own.
Serve over cooked zoodles. You could also choose rice, cauliflower rice, or just eat them on their own!

Stovetop/Oven directions:

In a large bowl, combine turkey, almond flour, salt, minced garlic cloves, and green onions.
Use your hands to combine everything together, but be careful not to overwork the meat.
Grease your hands with ghee or coconut oil, then shape the meat into balls 1-2 inches wide.
Set your stove to medium heat and place 2 TBSP ghee or butter in pan.
Preheat oven to 400.
Gently place the meatballs in the pan to brown them. Turn them every minute until all sides are brown.
While the meatballs are browning, combine hot sauce and 4 TBSP of butter or ghee and heat them in the microwave or the stove top until the butter is completely melted. Use a spoon to stir. This is your buffalo sauce.
Coat the meatballs with sauce and bake on a sheet pan for 15 minutes or until cooked.
Serve over cooked zoodles. You could also choose rice, cauliflower rice, or just eat them on their own!

ZOODLES:

Cut off the ends of the zucchini and spiralize. If you don't own a spiralizer a vegetable peeler works great!
Heat up 1 TBSP butter, ghee or coconut oil on medium heat in a pan.
Sautee zoodles for 2-5 minutes makes sure they don't get over done.