Make It This Weekend: Zucchini Noodles and Meatballs

Gluten Free Paleo Keto optional Dairy Free


We have been trying lots of fun new dishes that are not drastically different from what we would normally eat, but now involving choosing ingredients with a new awareness of the keto diet and counting carbs. I am excited to see where this journey takes us, my husband is hoping to lose weight, I am hoping to tame my autoimmune disease flare ups.

Time will tell, stay tuned for the updates!


This dish was as easy as any recipe involving meatballs. There is a bit of time in the preparation, I doubled the batch for my size family,and you may want to do the same and freeze any leftovers for later.

This recipe could be made dairy free by leaving out the parmesan cheese. If you are not concerned about keto a dairy-free cheese could be substituted as well. I think next time I may try it with nutritious yeast for a cheesy taste 😋


Recipe adapted from Simply Goodfats


Meatballs

makes 12 - 14 meatballs



1 pound ground grass fed meat

1/2 cup white onion chopped finely

2 cloves garlic, minced

1 egg

1 TBL organic MCT oil or avocado oil

1/2 tsp sea salt

1/2 tsp oregano

1/4 crushed red pepper flakes

1/4 cup parmesan cheese, grated

1/4 cup coconut flour *


Everything Else

1 onion

2 bell peppers

2 TBL grass fed butter or ghee

2 cloves garlic, minced

1 pound zucchini noodles

salt and pepper

optional: Italian seasoning to taste

Can also toss in any other veggie you are hungry for: broccoli, carrots, etc.


In a bowl combine all ingredients and mix until all of the ingredients are evenly combined. Spoon approximately 2 tablespoons of meat, and make it into a ball in the palm of your hands.

Place on the parchment paper and repeat until all of the meatballs are made. You should get about 12-14 meatballs. Place them in the oven and bake for about 20 minutes. Remove from the oven and cover with foil to keep warm until serving.


While the meatballs are baking, thinly slice the onion and bell peppers.

Heat the butter or ghee in a large pan over low heat. Sauté the onions and bell peppers until slightly soft and the onions are translucent. Add in the garlic, salt and pepper and turn the heat up to medium. Cook until the onions are caramelized.

About this time, the meatballs should be done. Add in the zucchini noodles to the pan with the onions and bell peppers to warm. Transfer the mixture to 4 bowls and top each bowl with 3 meatballs.






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