Meatball Ingredients
2 lbs. lean ground beef
2 tablespoons chives (minced)
2 tablespoons fresh basil (minced)
1/2 cup sun dried tomatoes packed in olive oil (minced)
2-3 garlic cloves (crushed and minced)
1 teaspoon Kosher salt
1 teaspoon black pepper
1 jar gluten-free tomato sauce
1 tablespoon coconut oil
Zucchini Noodle Ingredients
6 zucchini
Kosher salt
Black pepper
Julienne peeler
Zucchini Noodle Preparation
1. Wash zucchini
2. Cut a thin slice off the bottom so they don't roll around
3. Use the julienne peeler to create the noodles
4. Put aside until meatballs and sauce are ready
Meatball Preparation
1. Preheat over to 375 degrees
2. Mix all the ingredients together (except the coconut oil) and shape into small balls
3. Heat skillet (if possible, use an over safe skillet) and coconut oil over medium heat; add meatballs when hot and brown on all sides
4. If you have an oven safe skillet, bake in oven for an additional 7-10 minutes. If not, transfer meatballs to a baking pan and bake for an additional 7-10 mins.
5. Warm tomato sauce in stove and add meatballs when done; simmer for 5 minutes. If you have an oven safe skillet, pour sauce over meatballs and simmer for 5 minutes.
When the meatballs are done cooking, put the zucchini in a microwave safe bowl and microwave for 2 minutes. Add meatballs and sauce on top and enjoy!
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