Italian Meatballs with Roasted Pepper Sauce
Spaghetti Squash "Pasta"
Ingredients
- 1½ lb grass-fed ground beef
- 1 onion, chopped
- 1 Tbsp Italian seasoning
- 1 large egg, lightly beaten
- 2 Tbsp coconut oil (or use avocado oil)
- 2 Tbsp extra virgin olive oil
- 1 (7-oz) jar roasted red peppers, drained
- ¼ cup sliced raw almonds
- 1 Tbsp red wine vinegar
- ½ tsp smoked paprika
Instructions
- Combine beef, onion, seasoning, and egg; shape into 1-inch balls.
- Melt coconut oil in a large, deep nonstick skillet over medium heat; add meatballs, and cook 4 minutes or until well browned, stirring often.
- Process olive oil, peppers, nuts, vinegar, and paprika in a food processor or blender until smooth; pour over meatballs in skillet.
- Cover, reduce heat, and simmer 10 minutes or until meatballs are done.
Side Dish Ingredients
- 2 spaghetti squash
- 2 Tbsp extra virgin olive oil
- 2 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ tsp crushed red pepper
Side Dish Instructions
- Cut each squash in half lengthwise, and remove seeds.
- Place squash, cut sides down (in batches, if needed), in a microwavable dish. Cover with plastic wrap; cut a small slit in plastic wrap.
- Microwave at HIGH 8 to 12 minutes or until tender; let stand 10 minutes.
- Remove spaghetti-like strands with a fork. Toss squash strands with oil, thyme, garlic powder, salt, black pepper, and red pepper.
Paleo Meal Plan
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