1 egg yolk
1 tbsp shelled hemp seeds
1 tbsp water
1 tsp garlic powder
3 tbsps chopped parsley
1 lb ground turkey
2 28oz cans crushed tomato
1 minced onion
6 garlic cloves
1 cup red wine
4 anchovy filets
S&P to taste
1 tsp red pepper flakes
1-2 large zucchinis
Combine hemp seeds and water. Let sit for a few mins. Add egg yolk and seasoning and mix together. Add turkey and parsley and mush together and shape meatballs.
Let meatballs chill in fridge for an hour to firm up.
Meanwhile, make the sauce. Sauté onions until translucent. Add chopped up anchovies, minced garlic, and spices. Cook 30 secs and add wine. Scrape up all the brown bits on the bottom of pan and cook down to about half as much liquid. Add tomato and simmer. Season with S&P.
Back to the meatballs. Brown meatballs in a pan with some oil. When browned all over, remove from pan and drain on paper towel.
Add some sauce back to pan and nestle the meatballs in the sauce and cook until meatballs are cooked through.
To make noodles, julienne zucchini with mandolin or peeler and microwave for 4 mins, toss and cook 2 more mins. Drain.
Mix together with your preferred amount of sauce and eat!