2 desertspoons of roasted ground fennel seeds (optional)
1 hand full of gluten free bread crumbs ( I use lupin Co)
1 cup of finely cut parsley
1 grated zucchini
Pinch of pepper and salt
Rind and juice of one lemon
Olive oil to cook
4 cloves of garlic
5 leaves of basil
2 cups of plain glass jar tomato passata (or second option is use pumpkin soup)
pepper and salt
Pasta ( do not use pasta if Ketogenic/paleo eating)
Gluten free buckwheat pasta spirals
Mix all the ingredients together for the turkey meat balls. To mix them finely do all ingredients in thermomix and then hand mix them thru the mince. Roll into balls and put on a plate. Fry the meat balls in a frypan with olive oil to brown for 5 minutes then put in oven 200 degree Celcius for 20 minutes. In a small saucepan place the garlic and basil and olive oil and pepper and salt. Lightly cook then put the tomato pasta in this saucepan. Simmer this sauce for 45minutes or longer on a low heat. Before serving cook the pasta in boiling water and strain and serve the meatballs and sauce on the top.
Option is to serve with some grated goats cheese on top.