OVEN BAKED PALEO ITALIAN MEATBALLS WITH MARINARA SAUCE OVER ZUCCHINI NOODLES

Alright I haven't done a repeat recipe in a while and I have been craving a good meatball and marinara meal, so I am bringing this recipe back. I posted this one back in February and have made plenty of other meatball recipes since, but this one is still my favorite one! I have also had a couple friends who made this and loved it too, so this one is seriously a must try! The ingredient list is super simple and the meal is done in no time. I chose to roast the zucchini noodles in the oven because I hate when day three come along and my zoodles are mushy, but that is just my preference. There is really no reason not to 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!