Zucchini Noodles and Meatballs in Fire Roasted Tomato Sauce

Ingredients:

  • 2 organic zucchinis
  • Grated Parmesan cheese (optional)

Ingredients for the Meatballs:

  • 1 pound pastured ground beef
  • 1 egg, pastured
  • 1/4 cup Almond flour
  • 2 Tablespoons coconut flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon garlic powder or 2 cloves minced
  • Coconut oil for pan

Ingredients for the Tomato Sauce:

  • 1-28 ounce can Muir Glen Organic San Marzano Style Fire Roasted Tomatoes
  • 1-6 ounce can organic tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder or 2 cloves minced garlic

Instructions for the Meatballs:

  1. In a large bowl, blend egg.
  2. Then, add ground beef along with almond flour and spices. Incorporate well.
  3. Heat about 2 tablespoons of coconut oil in skillet.
  4. While the oil is heating, form the meat mixture into 2.5 inch balls. This should make about 8 balls, depending on how firmly packed the meat is.
  5. On medium heat, cook the meatballs on each side, rotating evenly.

Instructions for the Sauce:

  1. With an immersion blender or regular blender, puree the fire roasted tomatoes and tomato paste.  Then pour into a sauce pot and turn heat on high.
  2. While sauce is warming up, add salt, oregano, and garlic.
  3. Once sauce is bubbling, turn to a low simmer.
  4. Once meatballs are finished, add them to the sauce and continue to simmer on low.

Instructions for the Zucchini “Noodles”:

  1. While the meatballs are simmering in the sauce, prepare the zucchini. Using a spiralizer or Julienne tool, cut 2 zucchinis into “noodles.” I like to leave the peel on.
  2. Place the noodles into a dish greased with coconut oil and bake at 350 F for about 10-15 minutes, until tender.
  3. When the “noodles” are done, top with the meatballs and sauce. If you’re not dairy-free, top with grated Parmesan cheese and serve.
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