Pasta with Turkey Meatballs

This recipe comes from the book Against All Grain. I didn't use the Tzatziki sauce with like the book says.  I am guessing this is meant to be a cold dish but I am going to alter it a bit than the original recipe.



The original recipes name is Greek Gyro pasta with Lamb Meatballs.  They don't have lamb at Aldi, but they do have turkey! Enjoy!

Meatballs

1 1/2 pounds turkey or ground beef
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons EVOO
3 cloves garlic, minced
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh oregano (or dried)
1 teaspoon sea salt
1/4 teaspoon cracked black pepper

Pasta

4 large zucchini
1 tablespoon fresh lemon juice
1 tablespoon EVOO
1 1/2 teaspoons chopped fresh oregano
1/2 teaspoon sea salt

Sauce:
1 jar of organic pasta sauce of your choice


Combine meatball ingredients and mix well with your hands.  Let the mixture sit out for 30 minutes.
Preheat your oven to 375 degrees.
Form your meat mixture into 2 inch diameter meatballs.  Place them in a  rimmed baking sheet and bake for 20-25 minutes.

While your meatballs are cooking peel your squash length wise with a julienne peeler to make noodles.  Put the noodles in a bowl with the remaining ingredients for your pasta.  Toss, cover, and refrigerate.

Heat your sauce up and serve with the pasta and meatballs.

Happy Monday!