Ditch the enriched wheat flour! You won’t miss it after realizing how flavorful you can make a dish like this. Here’s a breakdown for some old fashioned meatballs with zucchini pasta, veggies, and sauce…
This recipe will serve two large portions, leaving extra meatballs. Double down on the veggies if you want to!
-Preheat oven to 350.
-Line a baking sheet with parchment paper.
-Prepare a large skillet on stovetop with avocado oil.
Set aside large bowl and add the following:
-One pound of grass-fed ground beef
-1/4 finely chopped sweet onion
-1-2 cloves of crushed garlic (depending on how much you like)
-1 TBSP of sea salt
-1 TBSP of oregano
-1 TBSP of gluten free flour or bread crumbs
Mix well with your hands, roll up some meatballs and set aside on a plate. Heat the skillet to medium-high heat and brown the meatballs on all sides. Remove from the skillet and put into the oven for 25 minutes.
For Veggie Mix Chop:
-1/2 of sweet onion (thin but long)
-3-4 cloves of garlic
-Few stalks of broccoli rabe
Reheat skillet, add avocado oil, and saute the Veggie Mix
Add 1-2 cups of Squash Noodles (green or green/yellow combo). These are generally sold pre-prepared at most supermarkets now. Strongly suggest buying them prepared instead of trying noodling on your own!
If you can time things out well, the meatballs should be done by now. Remove from the oven.
Add sauce of your choice to the Veggie Mix in the pan and continue to heat. Add the full meatballs (or chopped pieces of) to the mixture and let the flavors combine. Remove and serve!