Gluten Free & Whole30 Italian Meatballs with Zoodles
Whether it’s date night in or a regular weeknight, these Whole30-friendly Italian Meatballs with Zoodles need to be on the menu!
THE RECIPE
- 1 lb. grass-fed ground beef or bison
- 1 lb. Whole30-compliant bulk Italian sausage*
- ¼ tsp. black pepper
- 6 medium zucchini, spiralized or cut into thin ribbons with a vegetable peeler.
- 1 Tbsp. avocado or olive oil
- 2 cloves garlic, minced
- 2 pints grape or cherry tomatoes
- Small handful of fresh basil, torn
- Optional: Extra Virgin Avocado or Olive oil for drizzling
To make your own Italian sausage combine:
- 1 lb. ground pork
- 1½ -¾ tsp. salt
- ½ tsp. paprika
- ½ tsp. dried fennel, lightly crushed
- ½ tsp. garlic powder
INSTRUCTIONS
- Preheat oven to 375℉.
- Combine ground beef or bison and Italian sausage (or pork plus salt and spices) in a medium bowl, sprinkle with black pepper and mix well. Using your hands or a small scoop, shape meat mixture into 32 meatballs (slightly smaller than a golf ball).
- Place a large skillet (cast iron works best) over medium heat. When pan is hot, add half of the meatballs and cook 10-12 minutes, turning occasionally until cooked through.
- Remove cooked meatballs to a paper towel-lined plate and repeat with remaining meatballs.
- While meatballs are cooking, spread spiralized zucchini on a large rimmed baking sheet lined with parchment paper. Toss with avocado oil and bake in the oven for 8-10 minutes, tossing halfway through, until noodles are just tender.
- After meatballs are cooked, pour off all but 1 tablespoon of the fat remaining in the pan. Turn heat up to medium-high. When pan is hot add tomatoes. Allow tomatoes to cook 4-5 minutes or until their skin starts to blister and they begin to burst. Stir and cook an additional 3-4 minutes. Add garlic, stir and cook for 30 seconds.
- Reduce heat to medium-low. Add zucchini noodles and half of the meatballs to the tomatoes in the pan. Toss well to coat and sprinkle liberally with fresh basil.
- Drizzle with extra virgin avocado oil or olive oil, if desired, before serving.
Source: therealfoodrds.com
