Zucchini Noodles with Meatballs

Meatballs with Zucchini Noodles

There’s nothing better guilt free pasta and tender, juicy meatballs. You can make these for many occasions – quick weeknight dinner, office party, weekend get-together or leftover lunch. No need to give up a classic good meal, just swap some ingredients out to make a perfect paleo dish.

Prep Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• 1 teaspoon olive oil
• 1 pound lean ground beef or turkey
• ¼ cup almond flour
• 1 clove garlic, minced
• 2 green onions, finely chopped
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Pinch of red pepper flakes (optional)
• 3 cups low sodium paleo-friendly pasta sauce (25 oz. jar)
• ¼ teaspoon salt
• 2 lbs. zucchini, spiralized (about 6 cups)

Preparation:

1. In a large bowl thoroughly combine lean ground meat and next 8 ingredients.
2. Form mixture into 1-inch meatballs.
3. Heat pasta sauce in a large pot. Add ¼ teaspoon salt and meatballs when the sauce is lightly bubbling. Gently swirl pot by the handles to mix meatballs and ensure sauce covers meatballs.
4. Keep sauce lightly bubbling and stir after 6 minutes. Cook meatballs for a total of 8 minutes. Remove one meatball and check internal temperature has reached 165 degrees F. Once cooked through, remove from heat.
5. In a large skillet heat olive oil over medium-high heat. Add zucchini noodles and sauté 1-2 minutes, just until crisp-tender. Transfer zucchini noodles to individual plates and top with meatballs and sauce.

Makes 4 servings.