Kid-Friendly
Pepperoni Meatballs with Tomato Sauce
Spaghetti Squash "Pasta"
Ingredients
- 2 lb grass-fed ground beef
- ½ (5-oz) pkg uncured pepperoni, chopped
- 1 (8-oz) pkg sliced mushrooms, finely chopped
- ¾ cup chopped onion
- 1 Tbsp Italian seasoning
- 1 large egg, lightly beaten
- 2 Tbsp coconut oil
- 2 (14.5-oz) cans fire-roasted diced tomatoes
Instructions
- Combine beef, pepperoni, mushrooms, onion, Italian seasoning, and egg; shape into 1-inch meatballs.
- Melt oil in a large, deep nonstick skillet over medium heat; add meatballs, and cook 4 minutes or until browned and no longer pink in centers, stirring often. Remove from skillet; keep warm.
- Add tomatoes to skillet; bring to a boil, and simmer 15 minutes or until slightly thickened. Return meatballs to skillet; cover and simmer 5 minutes or until thoroughly heated.
Side Dish Ingredients
- 2 spaghetti squash
- 2 Tbsp extra virgin olive oil
- 2 tsp dried basil
- ½ tsp garlic powder
- ½ tsp onion powder
Side Dish Instructions
- Cut squash in half, 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, basil, garlic powder, and onion powder. Season with salt and pepper to taste.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
