Zoodles and Meatballs with Red Pepper Sauce
10 minPrep Time
20 minCook Time
30 minTotal Time
- Roasted Red Pepper Sauce:
1 pound grass-fed ground beef
1 pound ground turkey (check for no added ingredients)
1 egg, room temperature
2 tablespoons italian seasoning
1/2 teaspoon salt
1/2 cup almond flour
2 tablespoons coconut aminos
4 medium zucchini
1 tbsp extra virgin olive oil
2 red bell peppers, cut into 4 pieces (seeds removed)
4 tbsp avocado oil or olive oil, divided
½ medium onion, diced (1/4 cup)
1 clove garlic
4 tbsp almond milk
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
½ tsp pepper
--- Meatballs ---
Preheat the oven to 400° and line a sheet tray with parchment paper.
In a large bowl, combine beef, turkey, egg, italian seasoning, salt, almond flour, and coconut aminos. Mix until everything is completely combined- the best way to do that is with clean hands.
Wash your hands, then use a cookie scoop to make balls. Roll between palms to make smooth.
Place on prepared sheet tray and bake for 20 minutes.
--- Zoodles ---
Using a spiralizer, make noodles with zucchini.
Saute in 1 tbsp extra virgin olive oil until desired consistency.
--- Sauce ---
Combine all ingredients in food processor and then heat in a saucepan until warm.
Pile zoodles on a plate, top with meatballs and sauce.
Serve with a simple green salad or canned green beans.