Grain-Free Meatballs (no bread or almond flour)

Tara Carpenter, NC.

Nutrition Consultant specialized in supporting people of all ages with therapeutic nutrition to heal digestive related health issues.

Originally published on November 2, 2020.

These hand packed meatballs are satisfying with enough flavor to serve as is with dipping bowls of basil pesto, homemade mayonnaise, mustard, and of course a jar of unsalted cultured vegetables on the table 🙂 They are also lovely served over hot zucchini noodles with pesto for a simple meal.

Whether you practice gluten-free, Paleo, keto friendly, or Body Ecology Diet (B.E.D.) way of eating this recipe adheres to food combining because there is no breadcrumbs or flour, making for an easy-to-digest protein.

Grain-Free Meatballs

Serves: 4

Prep Time: 10 minutes / Cook Time: 20 minutes

Ingredients

3 Tbsp. oil, divided
1 cup onion, diced
2 tsp. garlic, minced
2 lbs. grass-fed ground beef, 85% lean
1/4 cup parsley, minced
1 egg, beaten
2 Tbsp. Italian seasoning
1 tsp. fennel seeds
1 tsp. sea salt
1/2 tsp. nutmeg
few twists of black pepper

…. for zucchini noodles

4 large Zucchini Squashes, spiralized using the 3mm blade*
Sea salt
1/2 cup Pesto
Fresh Basil, for garnish, chopped or minced

Instructions

Preheat oven to 350 degrees F.

Heat 1 Tbsp. of the oil in a medium pan on stovetop; cook the onion and garlic until golden brown, about 5 minutes.

Add cooked onion and garlic into a bowl with the remaining ingredients (do not over mix as will be tough), and scoop heaping Tbsp. sized balls.

Heat another tbsp of oil in a frying pan on high heat until shimmers; add meatballs and cook top and bottom until golden brown (1-3 min per side).

Transfer cooked meatballs to a baking sheet and repeat with remaining mixture until seared on the outside; bake 15-20 minutes until thermometer reads 160 degrees F.

Place zucchini noodles into colander over a large bowl. Sprinkle lightly with sea salt to coat, let sit 30 minutes, tossing occasionally until water releases. Massage and gently squeeze with hands to assist this process.

Spread zucchini noodles onto large paper towel and pat out as much excess moisture as you can. Place in a bowl and toss to coat with pesto.

Divide zucchini noodles between 4 bowls, place meatballs on top, and garnish with fresh basil.

Tips & Tricks

You can make these ahead of time and store raw in fridge for up to 2 days OR cooked for up to 3 days.
Substitute 1 pound of ground pork for the beef.
To get long, luxurious strands of pasta I use OXO Spiralizer; this machine is compact, sturdy to use, and comes with 3 blade attachments.

References

https://www.foodfaithfitness.com/slow-cooker-italian-chicken-zucchini-noodles-gluten-free-low-carb/

https://www.foodfaithfitness.com/whole30-meatballs/#wprm-recipe-container-54375

May all bellies be happy!