Best Ever Paleo Italian Meatballs with Creamy Tomato Sauce
Ingredients
Italian Paleo Meatballs
-
1
pound
ground pork
-
1
pound
ground chicken
-
2
cups
shredded zucchini
-
2
cups
chopped fresh spinach
-
2
cloves
garlic, minced
-
1 ½
teaspoons
Italian seasoning
-
1
teaspoon
salt
-
refined coconut or avocado oil
for frying
Creamy Tomato Sauce
-
2
teaspoons
avocado or refined coconut oil
-
4
cloves
garlic
-
2
14-ounce cans
crushed tomatoes
-
1
cup
coconut cream
-
2
teaspoons
Italian seasoning
-
1 – 1 ½
teaspoons
salt
-
fresh chopped parsley
for garnish
Instructions
- Combine all meatball ingredients in a large mixing bowl and mix until well combined, avoiding overmixing.
- Use a disher to portion out the meatball mixture into even balls.
- Heat oil in a large skillet over medium heat and fry meatballs in batches until browned and cooked through.
- Transfer cooked meatballs to a plate and pour out any excess oil from the skillet.
- Add more oil to the skillet, then sauté garlic until fragrant.
- Add the remaining sauce ingredients, bring to a low boil, then reduce heat and simmer until thickened.
- Return the meatballs to the skillet and simmer for a few minutes to absorb the sauce.
- Serve over zoodles or alone, garnished with fresh chopped parsley.
Nutrition Facts (estimated)
Servings
8
Calories
414
Total fat
32g
Total carbohydrates
12g
Total protein
23g
Sodium
502mg
Cholesterol
89mg
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