Anti Inflammatory Paleo Zucchini Noodles and Beef Meatballs
Total time1 hr
Prep time25 min
Cook time35 min
4.5(27)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb ground beef (80/20)
- 1 large egg
- ¼ cup almond flour
- 3 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil, divided
For the sauce
- 1 can (28 oz) crushed tomatoes
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- ½ tsp salt
For the zoodles
- 4 medium zucchini (about 2 lb total), spiralized into noodles
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- fresh basil leaves (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with a wire rack and lightly brush the rack with olive oil.
- 2
In a large mixing bowl, combine the ground beef, egg, almond flour, 3 cloves minced garlic, parsley, dried oregano, 1 tsp salt, and black pepper. Mix with your hands until just combined — stop as soon as the ingredients are evenly distributed to keep the meatballs tender.
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