Italian Paleo Meatballs with Zoodles

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I remember my first time having Italian Meatballs I was 14 and my high school friend asked me and another couple of girls to come around for ‘pig day’. Now if your not Italian or know Italians ‘pig day’ probably means nothing to you, but its the day the whole family gets together to slaughter that years pigs and prepare all the pork meat for the family to take home and freeze. Sounds awful but I only showed up to help mince the meat and eat the cooking that Nonna had been working on all day! The meatballs where the best thing I had ever had, I would dream about those meatballs and make sure my weekends where always free when it was ‘tomato sauce’ day and ‘pig day’.

It had been about 8years since I had enjoyed the beautiful Italian meatballs so when I saw them on the menu at our favourite cafe I had to have them. After that I decided I needed to find the Italian meatballs recipe and make it Paleo friendly, so here it is. ?I do highly recommend you make your own tomato sauce and the longer you can cook the meatballs in the tomato the better they will be.

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Italian Paleo Meatballs with Zoodles

Time: 1hr – 1 1/2hrs

Makes: 5-6 serves

Ingredients

2 eggs

2 Tbsp water

1/2 cup almond milk

3/4 cup almond meal*

2 tsp chopped garlic

1 small – medium onion, grated

1/2 cup freshly chopped parsley or 3 Tbsp dried

1/2 Tbsp dried oregano

2 tsp pink salt*

2 tsp black pepper

1kg pork & veal mince (you can use any mince if you don’t like pork & veal)

2kg Fresh tomatoes

2 Tbsp dried mixed herbs

Method

Tomato Sauce: if your not going to make this yourself just use canned crushed tomatoes you’ll need 3-4 cans to cover meatballs.

To get started you want to make your tomato sauce, so quarter your tomatoes and place in a large pot. Cook uncovered on medium heat till tomatoes begin to brake down and lower temperature to medium-low. Now its time to start the meatballs.

Meatballs: Preheat oven to 180 Celsius and prepare 2 baking trays with baking paper.

Combine eggs, water, milk & meal in a bowl, lightly beating together so eggs are broken up. Let this sit for 10 minutes for the meal to absorb some liquid.

Prepare the garlic, herbs, onion & S&P. After 10minutes put herb mix and meat into the eggs mix. Using your hands to get it all mixed together combine all ingredients together.

Still using your hands roll your meat mix into 20 balls, these are about medium size (bigger then a golf ball smaller then a tennis ball). Lay out on tray with about 2 cm between each meatball. Place into the oven for 20minutes until beginning to brown on outside.

While meatballs are in the oven take tomatoes off the heat and puree using your kitchen wand. Stir in 2 tbsp dried mixed herbs and return to a low heat. Or if your using a slow cooker just place to the side.

Once meatballs are done place into pot with tomato sauce and allow to cook for 15-30minutes (or longer if you have time) Or if your putting in slow cooker put the meatballs in slow cooker and tip tomato sauce all over them put on a low heat for your cookers suggested time.

Serve on Zoodles which is spiralled zucchini. if you don’t have a spiral grater (get one, you?ll love it) use a vegetable peeler and slice thin strips using your peeler, it will be like papadelle size! Just place your zoodles in your serving bowl and microwave for 1 minute this will be enough to soften them but leave some crunch. (I use one whole medium zucchini per serve.

R.x

 

*available at Ro’s Yoga & Personal Training

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