Paleo Meatball Marinara

PALEO/GLUTEN FREE/DAIRY FREE/WEIGHT LOSS FRIENDLY/
10 WEEK CHALLENGE APPROVED/MEAL PREP FRIENDLY

Something about meatballs and tomato sauce screams comfort to me. For most people its the pasta because, well, carbs. But the absence of pasta replaced by zoodles satisfies me and the real star of the show is the meatballs.

The best part? This meal is ready in around half an hour, and is also made with inexpensive ingredients making it fit a lot of key aspects for most people: quick, easy and cheaply made. This is one you can also make in bulk easily which means its perfect for meal prep to save time for the working week. And if all that wasn’t enough? This is what I’d call a weight loss meal. I would eat something like this during my weight loss as part of meal prep too! So if you’re someone doing my 10 Week Challenge – then this meal is perfect for you too.

When it comes to making your zoodles, aka zucchini noodles, you’ll want either a spiraliser (fancy contraption that makes your vegetables into spirals) or a julienne peeler. I personally have a julienne peeler as I find them much easier to clean since they’re so small. If you don’t have either of these, I highly recommend investing in one as I estimate you to fall in love with zoodles pretty quick. Otherwise you can use a regular peeler and either have long strips or chop those strips into smaller julienne sized pieces. Either way – it’s going to be delicious.

Don’t forget to tag me in your creations – @elorahh and #theshrinkingviolet

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Print Recipe

Paleo Meatball Marinara

Course

Main Dish, Mains

Servings

people

Ingredients

Meatballs

• 300 grams Beef mince
• 200 grams pork mince
• 1 egg
• 2 tbsp Italian herbs
• 2 tsp Salt
• 1 tsp fresh ground pepper
• 1 tsp Garlic powder

Sauce

• 2 tbsp olive oil
• 1 large brown onion finely diced
• 3 cloves garlic crushed and finely chopped
• 1 can crushed tomatoes
• 2 tbsp Italian herbs
• 1 tbsp Coconut aminos
• 1 tbsp balsamic vinegar
• salt & pepper to taste

Zoodles

• 4 medium zucchini spiralised or julienned
• 1 tsp Coconut oil

Course Main Dish, Mains Servings people Ingredients Meatballs 300 grams Beef mince 200 grams pork mince 1 egg 2 tbsp Italian herbs 2 tsp Salt 1 tsp fresh ground pepper 1 tsp Garlic powder Sauce 2 tbsp olive oil 1 large brown onion finely diced 3 cloves garlic crushed and finely chopped 1 can crushed tomatoes 2 tbsp Italian herbs 1 tbsp Coconut aminos 1 tbsp balsamic vinegar salt & pepper to taste Zoodles 4 medium zucchini spiralised or julienned 1 tsp Coconut oil

Instructions

1. Preheat your oven to 200c and line a tray with baking paper.
2. In a bowl, place all your ingredients for your meatballs and mix thoroughly. I personally use my hands at this point as I find its the best for getting everything incorporated (Tip: wet your hands before using them on the meatballs to prevent the mince sticking to you)
3. Taking the equivalent of 2 tablespoons of the meatball mixture and roll it into a ball and place on the baking tray. Repeat the process until all mixture is used. Place in the oven to bake for 20 minutes.
4. In a medium saucepan, heat your olive oil over a medium high heat
5. Add your onion and saute for 2 minutes before adding your garlic to saute for a further minute
6. Next add the rest of your sauce ingredients and stir, then bring to a boil
7. Reduce the temperature to a simmer and simmer your sauce for 10-15 minutes until it has reduced around 1/3rd in volume
8. Take off the heat and set aside
9. Place your zoodles onto a doubled up paper towel and then press another paper towel down on top to remove some of the moisture
10. Meanwhile, over a high heat, melt your coconut oil
11. Add your zucchini and lightly fry for 30-60 seconds until very lightly cooked
12. Plate up your zoodles, followed by 3 meatballs per person before topping with the sauce.

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