spiralizing recipes - turkey chia meatballs

turkey chia meatballs

Even if your only connection to “chia” is that chia pet you had as a kid, trust me; you’ll want to add this ingredient to your diet. Chia seeds are practically all fiber and the rest is a healthy mix of Omega-3 fatty acids and other good things.



2 as an entrée, 4 as a starter

Prep time

50 minutes




1139 mg

Dietary fiber

8.4 g

Total fat

12.5 g

Total carbs

20.1 g


40.3 g


  • 1 large zucchini

  • 1 lb. lean ground beef or turkey

  • 4 Tbsp. tomato paste

  • 2 Tbsp. chia seeds

  • 3 cloves garlic, minced

  • 2 tsp. oregano

  • 2 tsp. basil

  • 2 tsp olive oil (for sautéing)

  • 1 tsp black pepper

  • 1 medium yellow onion, diced

  • 1 clove garlic (crushed)1 sprig of fresh rosemary (chopped)

  • ¼ cup lemon juice

  • ½  cup chicken stock

  • 1 12-oz. can diced tomatoes

  • 1 12-oz, can tomato sauce

  • ½ tsp salt

  • ½ tsp. black pepper


  • Make “pasta” strands out of the zucchini.
  • Prepare Chia Meatballs:
  • Mix all the ingredients except the oil. Let sit for 10 minutes.
  • Put the oil in a large skillet. Shape the meat mixture into small balls (about eight) and brown in the oil, turning each meatball at least 3 times so they brown evenly. Remove the meatballs from heat when they’re still slightly rare and set aside.
  • Remove all but 2 Tbsp. fat from the skillet.
  • Prepare the marinara:
  • Sauté the onion in the skillet until it’s translucent
  • Add rosemary and garlic and cook for another 2-4 minutes.
  • Add the lemon juice and chicken stock, then the diced tomatoes, tomato sauce, salt and pepper and mix well.
  • Simmer over medium heat until sauce begins to thicken (about 20 minutes).
  • Reduce heat to low and add meatballs to the pan. Cook 10 minutes, or until meatballs are cooked thoroughly.
  • Divide pasta and sauce between two plates and top with meatballs and sauce.

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