Makes 4 Servings
Idea from my friend Josie; Adapted from Nom Nom Paleo
6 Zucchini
8 oz. ground beef
8 oz. Hot Italian Sausage
1 egg
1 cup diced fresh basil, divided
2 tsp olive oil
2 tsp minced garlic
2 cups organic/gluten-free spaghetti sauce
In a large mixing bowl, add beef, sausage, egg and half of the basil. Mix together, then roll into meatballs 1” in diameter. Heat large pan over medium heat. Add olive oil and garlic, then meatballs. Brown, turning often until all are browned and cooked through, 7 – 8 minutes. Top with spaghetti sauce and put lid on for 10 minutes over simmer. While simmering, use julienne peeler to make “zoodles.” Add all to a large, microwave-safe bowl and cover with wet paper towels. Microwave for two minutes and set aside. Remove meatballs from heat and add remaining fresh basil on top. Serve over zoodles.
Review: Love. We have made this for non-paleo guests too and you truly don't miss the pasta. Honestly! The meat has so much flavor and the zucchini is a great sub. Winning recipe and a weekly staple that helps us stay on the whole foods, gluten-free track around here!
No comments:
Post a Comment