Follow our instructions for best results!
In a medium bowl add ground turkey, egg, almond flour, nutritional yeast, seasonings and parsley or cilantro. Mix until well incorporated.
1
Using an ice cream scooper grab a scoop full of turkey meat and roll into a ball in the palm of your hands.
2
Turn IP on sauté mode. Add oil or ghee until melted and hot. Add turkey meatballs one by one. Cook until browned on both sides
3
Meanwhile work on the spaghetti squash. Wash the skin and cut in half. Clean the cavity. Season with oil, salt and pepper. Set aside
4
When the turkey meatballs are browned, add tomato sauce to the pot but do not mix.
5
Cancel sauté mode. Place the trivet on top of the turkey meatballs. Add spaghetti squash to the trivet and cook on high pressure for 7 minutes.
6
Carefully remove the spaghetti squash and trivet. Using a fork, pull the strands of spaghetti squash and transfer to a serving platter. Top with turkey meatballs and marinara sauce and serve.
7