Zucchini Noodles and Meatballs
Zucchini Noodles and Meatballs are so light, yet satisfying and are gluten free, grain free and paleo! The rich tender meatballs paired with the light and refreshing zucchini noodles is perfection!
Ingredients
- 3 tbsp olive oil
- 1 onion minced
- 1 lb ground beef
- 2 garlic cloves minced
- 1/3 cup almond flour
- 1 large egg
- 2 tbsp coconut aminos
- 2 tbsp chopped fresh basil
- 1 tsp salt
- 1 jar marinara sauce I love Rao's
- 2 sweet potatoes spiralized into noodles
- 2 zucchini spiralized into noodles
- basil for garnish
Instructions
- Preheat oven to 350F. Line a sheet tray with parchment paper.
- Add the tomato sauce to a large high sided saute pan over low heat and bring to a simmer.
- Add onion to a small saute pan with 1 tablespoon olive oil and saute for 3 minutes. Let cool on a plate.
- In a large bowl combine, beef, cooled sautéed onion, garlic, almond flour, egg, coconut aminos, basil, and salt. Use your hands and mix until well combined.
- Use a 1 1/2 tablespoon cookie scoop or eyeball your desired size of meatballs. Shape into balls and place on the parchment sheet tray and into the oven for about 15 minutes.
- While meatballs are baking, add 2 tbsp olive oil to a saute pan over medium high heat. Once the oil is hot, add the sweet potato noodles and saute for 3 minutes. Next add the zucchini noodles and cook for 2 more minutes until cooked through but not mushy!
- Add the meatballs to the simmering sauce along with all the juices on the sheet tray and stir together. Plate the noodles and add the sauce and meatballs on top! Top with basil and parmesan cheese (if desired). Enjoy!