Move over semolina spaghetti, there’s a sexier strand in town.
Spaghetti, your makeover was long overdue. Zoodles, aka zucchini noodles, have been all the rage this last year. I’m sure you were excited as all get out to have a pasta alternative that fit into your low carb keto-paleo lifestyle. I know my husband certainly was. If you’ve tried out many of these recipes though, you probably uncovered the same problem I did. All to often, these poor defenseless lil’ guys get buried in complex sauces or hidden underneath too many competing flavors.
That’s when my mission started. Being keto-paleo, I don’t eat a ton of tomatoes for a couple of reasons. First, the best ones come out of my heirloom tomato patch in our garden. Prime time for those babies is late July to end of September in my climate, and it’s the middle of winter right now. Second, tomatoes taste best in our fresh pico de gallo salsa which by itself is fan-freakin’-tastic, but tastes so much better with corn chips, a big no-no for my ketoing ways.
Without tomatoes, I’m sure you’d think I’m making a high fat cream sauce to cover my zoodles. Think again. See, adding the “paleo” descriptor to my way of eating means I also avoid dairy. Cream is a no go. I could use a non-dairy cream substitute such as coconut cream, but I really wanted the zucchini to shine in this dish. So instead, in my keto spaghetti makeover, I decided to limit my cast of characters to three stars total. Best of all, start to finish this dish made it to the table in 30 minutes, prep time included.
If you’re looking for a fast, fabulous and filling dinner dish, you can’t go wrong with this recipe. Better still, you can always do a batch cooking by doubling up the meatball recipe. If you do, I’d wait to spiralize the zucchini until right before you’re cooking it though. Make some up and tell me what you think. I promise you won’t even miss the pasta carb coma.
KETO SPAGHETTI MAKEOVER ZGHETTI AND BEEFY BALLS
1 pound organic grass fed 80/20 ground chuck
1 large organic egg, whisked
1/4 cup diced yellow onion
3 cloves minced
1 TBSP Thai red curry paste
1 TBSP organic extra virgin coconut oil
1 TBSP fresh minced oregano leaves (or 1/2 TBSP dried oregano)
1/2 tsp salt
1/4 tsp fresh cracked pepper
2 medium zucchini spiralized, enough for 4 cups
3 medium baby Bella mushrooms, cleaned and sliced thinly
1 TBSP olive oil
1 TBSP salted butter
1/2 cup organic vegetable broth
Preheat oven to 350 degrees.
Combine ground chuck, egg, onion, garlic, curry paste, coconut oil, oregano, salt and pepper in a large mixing bowl. Massage all ingredients together thoroughly until combined.
Take a handful of meat and roll into a ball about 1 1/2" in diameter. Place one rolled meatball into each section of a cupcake tin. One pound will make 12 meatballs this size. Place tin in oven and cook for 20 minutes.
In a small pan over medium low heat, warm up half the olive oil and butter. Add mushrooms and saute for a few minutes. Remove from heat and add a pinch of salt and pepper. Set aside.
While the meatballs are cooking, spiralize the zucchini with a counter top spiralizer. If you don't already have one, this spiralizer works great. Once finished, heat the broth in a large saucepan over medium heat until it just starts to bubble. Add the spiraled zucchini, cover the pan and turn heat to low. Cook for 3 to 5 minutes just until the zucchini softens slightly. Al dente is the texture you're after.
Next, drain any remaining broth from the zucchini pan. Add the remaining olive oil and butter and salt and pepper to taste. Stir to combine. Add the mushrooms and toss once more and remove from heat.
Divide the zucchini equally and add three meatballs on top. If desired, you may add fresh grated Parmesan cheese for extra flavor.
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