Noodles and Meatballs

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Sunday’s are my new found day to do my weekly meal prep. One of our new staples are meatballs of their various uses.

I do this simply with 100% grass fed ground beef with salt and pepper. Rolled into mini meatballs and cooked on the stovetop in a little coconut oil.


Charlie my four year old helped me make this dish by preparing the yellow zucchini noodles with the use of the handy dandy spirooli spiralizer. Using the simple single flat blade.


Ingredients and Directions:

1 large yellow zucchini (1 will feed 2. For a family of 4 double the recipe)

Pre cooked mini meatballs

1/4 cup coconut oil

Handful fresh parsley

Handful fresh dill

Handfull fresh basil

Salt and pepper to taste


Saute them in the coconut oil on the stove top.


Toss in your zucchini noodles and saute them for about ten minutes or until they get nice and soft.


Add in your salt, pepper and meatballs and keep them on a low heat until they warm up.

Plate and serve. You can even top with some rawmesean cheese.


About The Author

I am a food allergy mama of 4 boys, a former fashion designer, and a master of the five point palm exploding heart technique, keeping it Fantastico.

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