Red Meat Allergy Friendly Paleo Zucchini Noodles and Beef Meatballs

Total time1 hr

Prep time25 min

Cook time35 min

Red Meat Allergy Friendly Paleo Zucchini Noodles and Beef Meatballs

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Ingredients

4 servings

For the meatballs

1 ½ lb ground beef (80/20)
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken Force of Nature™ Ancestral Blend Ground Chicken Wegmans Organic Ground Chicken
See all
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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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