Zucchini Spaghetti & Meatballs (Free of Grains, Gluten, Dairy, Nuts and Soy)


Zucchini Spaghetti and Meatballs

This is seriously one of my favorite recipes that I’ve made recently and it’s SOOOO good!

For 2 years my husband and I were basically Pescetarians (minus grains and dairy) for health reasons.  Today our bodies continue to heal and optimize standards for the way we live life.  This past year we were able to introduce eggs and some animal meat like, lamb and beef.  The standards of which we eat our eggs are 100% organic (no-soy) pasture raised chicken eggs and our beef/lamb is 100% organic grass-fed no-hormones, pesticides, etc..etc..

It’s the closest we can get to wild in modern civilization.

Grass-Fed-Beef_Watermarked

Note: While this isn’t a Vegan recipe I am however working on a Vegan version because this is just an absolutely delicious meal that everyone deserves to be able to savor. If you don’t eat meat, I still encourage you to make this recipe minus the meatballs.  The sauce is DIVINE!  🙂

Okay, Okay.. let’s talk recipes!

I’ll break it down by steps and include some pictures and then at the bottom I’ll have the quick and easy version that is printable.

Also, I didn’t specify each ingredient as organic, but it should be noted that all ingredients are organic.


zucchini spaghetti & meatballs (serves 4-6)


zucchini noodles ingredients

4-6 medium zucchini

zucchini noodle instructions
  1. Using a spiral slicer, spiral slice zucchini’s and set aside in a bowl.
    Note: this recipe serves 6 people with each person getting approximately 3 meatballs each, if you want more meatballs assume this recipe serves 4 instead.  We made 4 servings, but ate a lot of meatballs.. nom! 🙂

Zucchini-Noodles_Watermarked


meatball Ingredients (organic)
  • 2 lbs. Organic 100% grass-fed beef
  • 2 tbsp. coconut oil (refined)
  • 2 whole pasture-raised eggs (optional)
  • 1/3 cup coconut flour
  • 1/4 cup nutritional yeast
  • 3 cloves of garlic
  • 1 tbsp. raw coconut aminos
  • 1/4 tsp. cayenne pepper
  • 1/2 tbsp. herbes de provence
  • 1/2 cup finely chopped onions
  • 1/2 tsp. Himalayan salt

VeggiesComments
The reason I say ‘refined’ coconut oil is simply to make sure that you don’t have the ‘coconut’ flavor.  While coconut flavor is always nice in desserts- it doesn’t always apply to main courses.  If I specify refined, trust me that it’s not going to taste good.  (That is.. not unless you’re coconuts for coconuts!)


Notes:
Eggs optional?

Yes, you don’t need eggs to make this dish.
(Consider this substitution- 2 tbsp. ground flax seed mixed with 2 tbsp. water)

Nutritional Yeast?

Becoming a more popular name used in a lot of recipes these days, nutritional yeast is a great substitute for ‘dairy’.  It does not contain dairy and in fact is a bi-product of molasses.  Can’t have yeast?  Depending on your reasons for not being able to have yeast (i.e. Gaps, candida..) you may want to research whether or not this falls into the same category of whether you may or may not have a reaction to it.  I have done a lot of research related to Candida and nutritional yeast does not affect candida the same as brewer’s yeast or baker’s yeast does.  In fact it’s made from an entirely different bacteria family (see S. Cerevisiae).  Those who have Candida should do research and even talk to some experts that have done their research on Nutritional Yeast.  Most N.D’s will err on the side of caution because it says ‘yeast’ and recommend that you avoid it as well as every other yeast.  However, there is such a thing as good yeast vs. bad yeast.  Good yeast, like nutritional yeast, is an immune system booster because it stimulates the body’s production of antibodies.  If you’re interested in learning more read this article for starters.  And as always.. listen to your body.

Where can you get Nutritional Yeast?

You can get nutritional yeast is at every Whole Foods and most natural markets stock them in their bulk section or their nutritional/supplement section.  Still can’t find nutritional yeast?  Look online there are tons of places online that supply nutritional yeast!

Why Himalayan Salt?

It’s a great source of minerals for you and has a ‘saltier’ taste without having to add as much sodium.  There are other great salts out there but for the most part I prefer Himalayan Salt over others.  Remember this salt (and most salts) does not supply iodine.


Meatball Instructions
  1. In a large mixing bowl, whisk eggs. (or egg substitute: flax seed and water)
  2. Add meat to eggs and mix well using your hands.
  3. Add remaining ingredients, except coconut oil. (Tip: combine and mix all the dry ingredients together before adding to the meat and then add the coconut aminos)
  4. When everything is mixed together well, form small ‘golf-ball’ sized balls with the meat.  You should be able to form about 21-22 balls.
  5. In a large skillet pan (preferably a large cast iron pan) melt coconut oil on medium-high heat.
  6. When the oil has completely melted, add the balls to the pan. (you should be able to fit all 21-22 balls to the pan)
  7. Cook meatballs for 1-2 minutes each side. (Meatballs will not be fully cooked through and you are simply searing the outside of the meat)
    Side one
    Meatballs-cooking first side_Watermarked

    Side two
    Meatballs-Cooking-one-side_Watermarked

  8. After both sides have been pan seared, transfer to meatballs to plate and set aside.

    Meatballs-Set-AsideWatermarked


Sauce ingredients (Organic)
  • 24 oz. organic strained tomatoes (I use Bionaturae)
  • 1 tbsp. coconut oil (refined)
  • 1 cup chopped yellow onion  (about 1/2 a medium-sized onion)
  • 2 medium tomatoes (on-the-vine or beef tomatoes)
  • 2 minced garlic cloves
  • 6-8 fresh basil leaves (finely chopped)
  • 2 tsp. coconut aminos
  • 1/2 tsp. fresh cracked black pepper
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1 cup of water
  • 1-2 tbsp. extra virgin olive oil (add at the end)
Sauce instructions
  1. Using same pan (cleaned) that the meatballs cooked in melt coconut oil on med-high heat.
  2. Add chopped onions and cook for 2 minutes, until onions are slightly translucent.
  3. Add garlic first (stir a few seconds) then add the strained tomatoes and chopped tomatoes.  Cook for 1-2 minutes allowing to simmer.
  4. Turn the heat to low, add the remaining ingredients (except olive oil) and simmer for 10 minutes.

    Sauce-Close-up_Watermarked

  5. Add meatballs to pan and cover for 10 minutes.
  6. Remove cover and turn each meatball in sauce, continue to cook for 10-15 minutes until meatballs are cooked through.
  7. Turn off heat and drizzle 1-2 tbsp. extra virgin olive oil on top of sauce and meatballs.

    Cooked-Meatballs-in-Sauce_Watermarked

  8. Serve on a bed of Zucchini noodles (3-4 meatballs), sprinkle salt & pepper to taste, garnish with some fresh basil and DEVOUR!  😉

    Finished-Product_Watermarked

Hope you enjoy this recipe as much as we did!! 🙂

Finished-Product-3_Watermarked

Zucchini Spaghetti & Meatballs

  • Servings: 4-6
  • Difficulty: Moderate
  • Print

Finished-Product-2_Watermarked

zucchini noodles ingredients

4-6 medium zucchini

zucchini noodle instructions
  1. Using a spiral slicer, spiral slice zucchini’s and set aside in a bowl.
meatball Ingredients (organic)
  • 2 lbs. Organic 100% grass-fed beef
  • 2 tbsp. coconut oil (refined)
  • 2 whole pasture-raised eggs (optional)
  • 1/3 cup coconut flour
  • 1/4 cup nutritional yeast
  • 3 cloves of garlic
  • 1 tbsp. raw coconut aminos
  • 1/4 tsp. cayenne pepper
  • 1/2 tbsp. herbes de provence
  • 1/2 cup finely chopped onions
  • 1/2 tsp. Himalayan salt
Meatball Instructions
  1. In a large mixing bowl, whisk eggs. (or egg substitute: flax seed and water)
  2. Add meat to eggs and mix well using your hands.
  3. Add remaining ingredients, except coconut oil. (Tip: combine and mix all the dry ingredients together before adding to the meat and then add the coconut aminos)
  4. When everything is mixed together well, form small ‘golf-ball’ sized balls with the meat.  You should be able to form about 21-22 balls.
  5. In a large skillet pan (preferably a large cast iron pan) melt coconut oil on medium-high heat.
  6. When the oil has completely melted, add the balls to the pan. (you should be able to fit all 21-22 balls to the pan)
  7. Cook meatballs for 1-2 minutes each side. (Meatballs will not be fully cooked through and you are simply searing the outside of the meat)
  8. After both sides have been pan seared, transfer to meatballs to plate and set aside.
Sauce ingredients (Organic)
  • 24 oz. organic strained tomatoes (I use Bionaturae)
  • 1 tbsp. coconut oil (refined)
  • 1 cup chopped yellow onion  (about 1/2 a medium-sized onion)
  • 2 medium tomatoes (on-the-vine or beef tomatoes)
  • 2 minced garlic cloves
  • 6-8 fresh basil leaves (finely chopped)
  • 2 tsp. coconut aminos
  • 1/2 tsp. fresh cracked black pepper
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1 cup of water
  • 1-2 tbsp. extra virgin olive oil (add at the end)
Sauce instructions
  1. Using same pan (cleaned) that the meatballs cooked in melt coconut oil on med-high heat.
  2. Add chopped onions and cook for 2 minutes, until onions are slightly translucent.
  3. Add garlic first (stir a few seconds) then add the strained tomatoes and chopped tomatoes.  Cook for 1-2 minutes allowing to simmer.
  4. Turn the heat to low, add the remaining ingredients (except olive oil) and simmer for 10 minutes.
  5. Add meatballs to pan and cover for 10 minutes.
  6. Remove cover and turn each meatball in sauce, continue to cook for 10-15 minutes until meatballs are cooked through.
  7. Turn off heat and drizzle 1-2 tbsp. extra virgin olive oil on top of sauce and meatballs.
  8. Serve on a bed of Zucchini noodles (3-4 meatballs), sprinkle salt & pepper to taste, garnish with some fresh basil and enjoy!

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