Pederson's Italian sausage meatballs whole30 approved recipe

Ingredients
 1 package of Cece's Veggie Noodle Co. Organic Zucchini Spirals, prepared according to package instructions
For the Meatballs
 1 lb Pederson’s Italian Ground Sausage
 1 lb Pederson's Farms or Nature’s Rancher Ground Beef
 2 eggs, whisked
 1 tsp kosher salt
 ½ tsp black pepper
 ½ tsp dried oregano
 1 tbsp freshly chopped parsley
 2 cloves garlic, minced
 ½ cup almond flour
 1 tbsp cassava flour
 2 tbsp olive oil, for frying
For the Marinara
 2 tbsp olive oil
 ¼ yellow onion, finely diced
 2 cloves garlic, minced
 ½ tsp crushed red pepper flakes (optional)
 1 tbsp tomato paste
 salt and pepper, to taste
 28 oz crushed tomatoes
 15 oz can tomato sauce
 1 tsp dried oregano
 ¼ cup freshly chopped parsley
 2 large basil leaves, chiffonade
 ¼ cup beef broth

Instructions
For the Sauce
1

Heat 2 tbsp. olive oil in a pot over medium heat. Add onions, garlic, crushed red pepper and season with a little salt and pepper. Saute until onions are tender, about 5 minutes.

2

Add the tomato paste and saute 1-2 more minutes.

3

Add in the crushed tomatoes, tomato sauce, oregano, parsley, basil, beef broth and a little more salt and pepper.

4

Once the sauce reaches a boil, reduce it to a slight simmer and let cook.

5

Meanwhile, cook the meatballs (method below) and once the meatballs are browned, add them to the sauce (with the excess oil from the frying pan or baking sheet for extra flavor) and simmer, uncovered for 15-20 minutes with the meatballs in the sauce.

For the Meatballs
6

In a large bowl, combine all of the meatball ingredients EXCEPT for the olive oil. Using your hands, mix the meat until it is well combined.

7

Scoop out 2 tbsp. of meat and roll into meatballs. Set aside on parchment paper and continue to roll meatballs until all are done.

8

Heat a large skillet over medium high heat. Set meatballs in the skillet (you may need to do this in 2 batches depending on the size of your skillet, don’t overcrowd the pan) and fry meatballs on 2 sides until golden brown, about 3-4 minutes per side. The meatballs don’t have to be cooked through, they will continue to cook in the sauce.

9

Add browned meatballs to the sauce and let simmer until fully cooked through, another 15-20 minutes.

For Serving
10

Serve meatballs & sauce over Organic Zucchini Spirals.

Ingredients

Ingredients
 1 package of Cece's Veggie Noodle Co. Organic Zucchini Spirals, prepared according to package instructions
For the Meatballs
 1 lb Pederson’s Italian Ground Sausage
 1 lb Pederson's Farms or Nature’s Rancher Ground Beef
 2 eggs, whisked
 1 tsp kosher salt
 ½ tsp black pepper
 ½ tsp dried oregano
 1 tbsp freshly chopped parsley
 2 cloves garlic, minced
 ½ cup almond flour
 1 tbsp cassava flour
 2 tbsp olive oil, for frying
For the Marinara
 2 tbsp olive oil
 ¼ yellow onion, finely diced
 2 cloves garlic, minced
 ½ tsp crushed red pepper flakes (optional)
 1 tbsp tomato paste
 salt and pepper, to taste
 28 oz crushed tomatoes
 15 oz can tomato sauce
 1 tsp dried oregano
 ¼ cup freshly chopped parsley
 2 large basil leaves, chiffonade
 ¼ cup beef broth

Directions

Instructions
For the Sauce
1

Heat 2 tbsp. olive oil in a pot over medium heat. Add onions, garlic, crushed red pepper and season with a little salt and pepper. Saute until onions are tender, about 5 minutes.

2

Add the tomato paste and saute 1-2 more minutes.

3

Add in the crushed tomatoes, tomato sauce, oregano, parsley, basil, beef broth and a little more salt and pepper.

4

Once the sauce reaches a boil, reduce it to a slight simmer and let cook.

5

Meanwhile, cook the meatballs (method below) and once the meatballs are browned, add them to the sauce (with the excess oil from the frying pan or baking sheet for extra flavor) and simmer, uncovered for 15-20 minutes with the meatballs in the sauce.

For the Meatballs
6

In a large bowl, combine all of the meatball ingredients EXCEPT for the olive oil. Using your hands, mix the meat until it is well combined.

7

Scoop out 2 tbsp. of meat and roll into meatballs. Set aside on parchment paper and continue to roll meatballs until all are done.

8

Heat a large skillet over medium high heat. Set meatballs in the skillet (you may need to do this in 2 batches depending on the size of your skillet, don’t overcrowd the pan) and fry meatballs on 2 sides until golden brown, about 3-4 minutes per side. The meatballs don’t have to be cooked through, they will continue to cook in the sauce.

9

Add browned meatballs to the sauce and let simmer until fully cooked through, another 15-20 minutes.

For Serving
10

Serve meatballs & sauce over Organic Zucchini Spirals.

Whole30 Italian Meatballs

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