Sibo-Ghetti And Meatballs

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  • 0.33 pound Ground Beef
  • 0.33 pound Ground Veal
  • 0.33 pound Ground Pork
  • 1 Egg
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Parsley
  • 2 tablespoon Coconut Oil
  • 4 Zucchini
  • 1 can Tomatoes - 14 oz can ,whole tomatoes, drained
  • 0.5 jar Tomato Sauce - 24 oz
  • 0.13 teaspoon Sea Salt
  • 0.13 teaspoon Freshly Ground Pepper
  • Place the ground meat, veal and pork, along with the egg, basil, oregano, parsley, and a pinch of salt, and pepper in a large bowl. Mix with your hands to combine. After a few minutes, the mixture should come together nicely. Roll into small balls and set aside on a plate. Refrigerate until required.
  • Meanwhile, make the zucchini noodles. Using a spiralizer, turn the zucchini into noodles. Place in a colander and cover liberally with salt. Set aside in the sink as the zucchini will release liquid. Let rest for 30 minutes.
  • To cook the meatballs, heat the 1 tablespoon of coconut oil in a deep, large skillet. Add the meatballs and brown on all sides. Add in the drained tomatoes and break apart with the back of a wooden spoon. Add in the tomato sauce until it partially covers the meatballs. Bring to a simmer and then cook for 20 minutes or until the meatballs are cooked through.
  • When the meatballs are nearly cooked, remove the zucchini noodles from the colander. Pat dry with paper towel, removing some of the excess salt.
  • Heat 1 tablespoon of coconut oil in a large, non-stick pan until hot. Quickly add the zucchini noodles, stirring around so they all get coated in oil. Remove from the heat after 1 minute. You want them to retain their firmness and not get mushy.
  • Place the noodles in a pasta bowl, top with a few meatballs, sauce, and parmesan, if using.


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