Paleo Zoodles & Meatballs

Paleo Zoodles & Meatballs
Makes 4 Servings
Idea from my friend Josie; Adapted from Nom Nom Paleo

6 Zucchini
8 oz. ground beef
8 oz. Hot Italian Sausage
1 egg
1 cup diced fresh basil, divided
2 tsp olive oil
2 tsp minced garlic
2 cups organic/gluten-free spaghetti sauce

In a large mixing bowl, add beef, sausage, egg and half of the basil. Mix together, then roll into meatballs 1” in diameter. Heat large pan over medium heat. Add olive oil and garlic, then meatballs. Brown, turning often until all are browned and cooked through, 7 – 8 minutes. Top with spaghetti sauce and put lid on for 10 minutes over simmer. While simmering, use julienne peeler to make “zoodles.” Add all to a large, microwave-safe bowl and cover with wet paper towels. Microwave for two minutes and set aside. Remove meatballs from heat and add remaining fresh basil on top. Serve over zoodles.

Everyday Spaghetti

2 pounds ground beef

½ red onion

½ cup Italian parsley

3 tbsp rosemary

3 heirloom tomatoes
1 15 oz. can tomato sauce

2 tsp sea salt

½ tbsp garlic powder

2 tbsp dried basil

Pinch of cayenne pepper

1 bay leaf

Splash of red wine

3-4 garlic gloves

Brown mean in large soup pan. While meat browns, combine onion, parsley, garlic and rosemary into a food processor. Pulse on low for 15 seconds. Add tomatoes and process again until tomatoes are broken down but still chunky. Add tomato sauce and process once more. Once the meat is cooked, add dry spices and mix well. Add tomato sauce from food processor, and bay leaf and red wine. Mix well and bring to simmer. Simmer for 20 minutes.