Oven Baked Paleo Italian Meatballs with Marinara Sauce over Zucchini Noodles

So I am a huge fan of less ingredients and a simple and fast recipe, and this was exactly that. And for how simple the ingredient list is, this is a really flavorful and awesome paleo meatball meal! I decided to try roasting the zucchini noodles this time because I hate when there is extra liquid in the meal from boiling the noodles. If you do not have a spiralizer yet, I suggest you get one! I used my Veggetti (I found this for pretty cheap at my local grocery store a while back), which makes zucchini noddles real fast and easily. You can also make spaghetti squash to act as noodles instead. If you are looking for a healthy "spaghetti" and meatball recipe, try this one out!

Oven Baked Paleo Italian Meatballs with Marinara Sauce
Ingredients:

• 1lb ground pork
• 1lb ground beef
• 2 tbsps Italian Seasoning
• 1 egg
• 1 tbsp parsley, finely chopped
• 2 tsp salt
• 1 tsp ground black pepper

Sauce:

• 1 28oz can crushed tomatoes
• 1 medium onion, finely chopped
• 2 tbsps olive oil
• 1 bay leaf
• 1 garlic clove, chopped
• 1 tbsps parsely, finely chopped
• 1 tsp black pepper

Directions:

1. Preheat your oven to 400 degrees
2. Line a sheet pan with foil
3. Mix the meat, egg and seasonings together in a bowl, then form about two tablespoons of the meat mixture into even sized meatballs and place them on the lined sheet pan.
4. Bake in a 400f oven for 20 minutes, or until cooked through.

Marinara Sauce:

1. Add the olive oil to a pan and heat up on a medium heat, then add the chopped onion and saute for five minutes. Add the chopped garlic, canned tomatoes, bay leaf and pepper.
2. Cook on a low - medium heat for 20 - 30 minutes.
3. Serve over the cooked meatballs and sprinkle with chopped parsley.

Original recipe found here 


Roasted Zucchini Noodles
Ingredients:

• 6 Zucchinis (Depending on how many meals you want to make. 6 Zucchinis gave me enough noodles for 6 meals.)
• Olive oil spray
• Sea salt (I actually use Garlic Sea Salt on everything I cook)

Directions:

1. Preheat oven to 425 degrees
2. Spiralize your zucchini's into noodles
3. Spray baking pan with olive oil. Lay down noddles as flat as possible (please do not just dump a pile on the pan)
4. Add some sea salt
5. Bake for 12-15 minutes. Take out of the oven and move them around or flip them over. Bake for another 12-15 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. Again, just keep an eye on them!