Wednesday, 27 March 2013

Grass Fed Beef Cilantro Meat Balls Over Zucchini Noodles With TomatoVeg Sauce

I picked up some local grass fed beef from my butcher today. I was thinking Italian after having been talking to some people about a really awesome new Italian restaurant that just opened up. I was craving meat balls and something pasta like after that talk! Heres the Product of that craving...and yes 100% Paleo no gluten involved.

The finished product :) YUM YUM!


- 1 LBS of Grass fed ground beef
- 1 egg
- 1 TBS pesto
- 2 TBS flax meal
- 1 large hand full of cilantro
- 2 Garlic cloves
- 1/4 cup chopped purple sweet onion
- Few green onions
- 1/2 TSP chili powder
- 1/2 TSP cumin
- Salt and pepper to taste

- Home made or Organic Jarred tomato 'pasta' sauce ( some have garlic , onions or spices added) You can also make your own from scratch. I used only half the jar for this recipe.
- 1/2 Purple sweet onion
- 2 garlic cloves
- 4 stalks of green onion
- 1 TBS Basil
- 1 TSP oregano
- 1 TSP Thyme
- 1/8 TSP Cyan pepper
- Salt and pepper to taste
- Mixed veggies of choice ( I used broccoli and orange pepper)

- 1 Zucchini cut into linguini style noodles
- 1/2 Avocado
- 1 TBS Goat Cheese

- In a large mixing bowl whip egg and pesto sauce together.
- Combine in all Meat ball ingredients, use your hands to make sure its well mixed.
- Compress and roll meat mixture into small balls.
- Heat up a frying pan with Bacon fat or olive oil for frying, place meat balls in with pan on medium heat ( rotate every so often to cook through)
- While meat balls are cooking prepare sauce, chop all veggies of choice.
- Place sauce into a pot and bring to medium heat, add in veggies and spices bring to just under a boil, then lower down to simmer to keep warm.
- In a separate pot add a small amount of water to steam the zucchini noodles, Bring water to a boil and place noodles in only for 3 minutes ( you don't want to leave them too long or they will become mushy)
- Serve on a place and top with goat cheese and avocado!

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