Congrats to the winner of our first recipe contest, Jessica Wetherby! We love this creative recipe because it is chock full of so many veggies and bold flavors. Plus, using our Buffalo Sauce as a dressing for the zoodles is such a cool idea!

What you need

Roasted vegetables:
1 fennel bulb sliced thin
1 small cauliflower chopped to florets
1 pound Brussels sprouts trimmed and halved
2 tablespoon olive or avocado oil
2 teaspoons ground cumin

Meatballs:
20 ounces ground, 93% turkey
1 teaspoon ground turmeric
1 teaspoon chili powder
1/4 cup almond flour
1 egg (can omit for egg free)
1/4 cup chopped cilantro
pinch coarse salt

Dressing:
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Tessemae's Buffalo Sauce (or more to taste)

Noodles:
3 zucchini's spiralized into small noodles 
Chopped cilantro to garnish

What to Do:

1. Preheat your oven to 375. Place chopped veggies on baking sheet and coat with oil and cumin.  Roast for 20 minutes. Optional: chop veggies into smaller pieces.
2. Meanwhile combine all meatball ingredients, mix well with your hands, and make small tablespoon size meatballs. Place on parchment lined baking sheet.  
3. Once vegetables are finished, turn oven heat down to 350 and bake meatballs about 15 minutes until done.  
4. Whisk dressing ingredients together. In large bowl, combine spiralized zucchini, roasted vegetables and dressing.  Toss in meatballs to coat, or plate and place meatballs on top of veggies. Garnish with extra cilantro.
    
   Notes:  Plan ahead- chop veggies ahead of time and set in fridge. Spiralize zucchini ahead of time, place in paper towel lined Tupperware/bowl, top with another paper towel and store in fridge for 1-2 days. This will pull out some of the moisture.