One of my new kitchen toys that I use on a regular basis is my vegetable spiralizer. This can be used to spiral beets, potatoes and my favorite - zucchini. It has been my low carb go-to alternative for a type of noodleish texture without the real, starchy noodles.
On Saturday I was cooped up at home studying for an exam and decided to take a break to cook myself a nice meal. A savory, comfort dish that would fuel my brain and set my palate to happiness. Nothing fancy or strategic ways to make this dish. Instead of using pre-made jarred tomato sauce that are sour and filled with additives, sugar and unnecessary condiments; homemade is the best way to go. My recommendation is pure tomato paste. They can be found in cans or in tubes like this one I used by Delallo. I prefer in a tube form so that way I can continue to use it after opening it and can be kept in the fridge for next time.
Meatballs & Zoodles
1.34 lbs organic ground beef
2 large zucchini, spiraled
2 large carrots, diced
1 pint grape tomatoes
1/2 yellow onion, diced
1 cup beef bone broth
1 TBS tomato paste
1/4 cup olive oil
1/2 TBS minced garlic
Directions for meatballs (makes 24)
Pre-heat oven to 375 degrees and place parchment paper on a cookie sheet.
In a medium size bowl, mix ground beef with 1 TBS sea salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1 tsp smoked paprika. Mix throughly and start rolling them into even shaped balls.
Bake in the oven until brown for 20 minutes then set aside.
Directions for sauce
In a medium pot, add olive oil to heat. Once that has been warmed up, add onions and carrots. Begin seasoning with sea salt, black pepper, smoked paprika and basil, you may add more later. Once it has been softened, add garlic then pour bone broth into the pot while scraping the bottom of the pan to ensure all the flavors mix. Add grape tomatoes and tomato paste and cover down to a simmer. Stirring every 2-5 minutes. Feel free to taste test and add additional seasonings. Once the grape tomatoes have softened completely, slowly fold the meatballs into the sauce. Keep the temperature on low while you cook your zucchini noodles.
Directions for zucchini noodles
After you have spiralized the zucchini, heat a medium pan with olive oil. Add zoodles onto pan and season with black pepper. Toss and cook until slightly soft (I like to keep the texture a little crunchy so it does not over cook).
Once the zoodles are done, top with the meatballs & sauce. Feel free to sprinkle with parmesan cheese & enjoy!