Zucchini Noodles and Meatballs

One of my favourite things to cook these past months is Zucchini Noodles, it’s a great replacement to pasta and can also be used to give some great texture to salads.

If you don’t have a Julienne Peeler or a Spiralizer I strongly suggest you get one, once you try it you’ll be hooked!

Ingredients:

• Zucchini Noodles for serving

Meatballs

• 2 tablespoons of coconut oil for frying

• 1 egg

• 400 grams of grass-fed ground beef

• ¼ cup bread crumbs

• 1 cloves garlic, grated

• 1 teaspoon Italian seasoning

• 1 ½ teaspoon oregano

• sea salt and black pepper to taste

• fresh parsley chopped

• ¼ teaspoon red pepper flakes/ Cayenne pepper (to taste)

For the Sauce

• ¼ cup olive oil

• 1 small onion, sliced

• 2 cans of tomatoes (chopped)

• 2 garlic cloves, grated

• 1 tablespoon salt

• 1 teaspoon black pepper

• 6 fresh basil leaves, chopped

Directions:

• Make the sauce: Heat the oil in a large sauce pan over medium-high heat. Add the onions and sauté until they are translucent. Add the remaining ingredients and bring to boil. Reduce heat to low, and simmer for 40 minutes. Use a blender to puree the sauce until smooth, or if you like your sauce quite chunky like me just leave it as it is. Adjust seasoning if necessary.

• Make the meatballs: Whisk the eggs in the bottom of a big bowl. Add the remaining ingredients, then knead the mixture with your hands until everything is just incorporated. Form the meat into golfball-sized meatballs.

• Heat the coconut oil in a large pan over medium heat. Pan fry the meatballs until browned all over. They do not need to cook all the way through since they will simmer in the sauce.

• Add the meatballs to the sauce and simmer over medium heat for 10/15 minutes, until the meatballs are cooked through and the sauce is thickened. Stir occasionally.

• Serve over Zucchini Noodles noodle of choice