Meatballs and Zucchini Noodles

Name: Meatballs and Zucchini Noodles
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 3 pounds zucchinis; 1 tablespoon sea salt; 1/4 cup fresh oregano; 2 pounds ground beef; 1/4 teaspoon sea salt; 3/4 cup fresh basil; 12 cloves garlic; 10 ounces mushrooms; 1 1/2 cups black olives; 6 slices bacon

AIP

Prep: 30 min

Cook: 35 min

Total: 1 hr 5 min

Looking for a delicious paleo Meatballs and Zucchini Noodles? You've found the perfect dish. This recipe brings together wholesome ingredients like zucchinis, 1 tablespoon sea salt, and 1/4 cup fresh oregano to create a meal that is both satisfying and strictly paleo. Whether you are meal prepping for the week or cooking a family dinner, this dish is sure to impress.

Preparing this meal is straightforward, taking a total of 65 minutes from start to finish. It is highly accommodating to dietary needs: it is fully AIP compliant. Enjoy a healthy lifestyle without compromising on flavor!

Why This Fits the Paleo Diet

This Meatballs and Zucchini Noodles is perfectly aligned with the Paleo philosophy. By focusing on whole, unprocessed ingredients like high-quality proteins, fresh vegetables, and healthy fats, it provides your body with the nutrient-dense fuel it was designed to thrive on.

We've ensured that this recipe is completely free of grains, refined sugars, legumes, and artificial additives. Whether your goal is to reduce inflammation, improve digestion, or simply enjoy a cleaner way of eating, this dish is a fantastic addition to your culinary rotation. Enjoy the benefits of ancestral eating without sacrificing taste!

Recipe

Ingredients

•3 pounds zucchinis
•1 tablespoon sea salt
•1/4 cup fresh oregano
•2 pounds ground beef
•1/4 teaspoon sea salt
•3/4 cup fresh basil
•12 cloves garlic
•10 ounces mushrooms
•1 1/2 cups black olives
•6 slices bacon

Instructions

1.Spiralize your zucchini into long noodles. Toss them in a colander, sprinkle liberally with salt, and let them drain over the sink for 1 hour to draw out the excess water.
2.Rinse the zoodles thoroughly to remove the salt, squeeze them gently in a clean kitchen towel, and lay them out to dry.
3.Preheat your oven to 400F and line a baking sheet. In a bowl, thoroughly mix the ground beef, salt, and chopped oregano, then roll them into meatballs.
4.Pop the meatballs in the oven for 12-15 minutes depending on how big you made them.
5.While they bake, crisp up the bacon pieces in a large frying pan over medium-high heat (about 7-8 minutes). Throw in the minced garlic and sliced mushrooms, sautéing for another 6-8 minutes.
6.Toss the olives and dried zoodles right into the bacon fat. Stir-fry vigorously for 4-5 minutes until the zoodles hit perfect al dente. Stir in the fresh basil for 1 minute, top with your hot meatballs, and serve!