Ingredients
Scale
Sauce
- 26 ounces strained tomatoes –
- 4 garlic cloves, chopped
- 2 Tbsp chopped fresh basil
- 2 tsp dried oregano
- 1/8 tsp cayenne pepper (optional)
- ½ tsp black pepper
- 1 tsp sea salt
Meatballs – (makes 10-12)
- 1lb grass-fed meat
- 1 Tbsp freshly chopped basil
- 2 tsp dried oregano
- 3 garlic cloves, chopped
- 2 eggs
- 1 Tbsp coconut flour
- ½ tsp black pepper
- 1 tsp sea salt
Squash Noodles
- 4 yellow squash
- 2 Tbsp ghee or grass-fed butter
- 1 tsp garlic powder
- ½ tsp black pepper
Instructions
- Use the ribbon blade on your spiralizer to create your squash noodles. Set mixture aside. (you can also use a y peeler to create squash “noodles”)
- Combine all the sauce ingredients in a bowl and mix. Set mixture aside
- Combine all the meatball ingredients in a bowl and thoroughly mix together.
- Use a scoop or a large spoon to roll out meatballs into golf-ball sized shapes.
- Heat a large sauce pan over medium-high heat with about two tablespoons of olive oil. Sear the meatballs on each side for about 2-3 minutes.
- Add the sauce to the pan and let the mixture simmer for 15-20 minutes.
- While the meatballs are cooking heat a large skillet with the ghee or butter. Add the squash noodles, garlic and black pepper and sauté for 6-10 minutes or until the noodles reach the desired consistency.
- Serve the meatballs on top of the squash noodles and enjoy!
Notes
- This recipe can easily be doubled to feed more people. I usually average 2 small squash per a person since they shrink down and aren’t as filling as noodles.
Nutrition
- Serving Size: 4
Keywords: Meatballs with squash noodles, gluten-free meatballs with squash noodles