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Grass-fed Beef Meatballs with Zucchini Noodles

yield 4 servings

  • Meatballs:
  • 1 small onion, finely diced
  • 8 oz mushrooms, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons coconut oil
  • 1 lb grass fed ground beef
  • 3 ounces grass-fed beef liver, finely chopped or ground (optional)*
  • 1 egg, ideally from pastured chickens
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes (optional)
  • Zucchini Noodles:
  • 2-3 medium zucchini
  • 2 tablespoons butter (or other fat/oil)
  • Sea salt to taste
  • 16 oz tomato sauce (jarred or homemade)
  • Garnish: sauteed mushrooms, fresh oregano (optional)

Instructions

  1. In a large, cast-iron skillet over medium-high heat, sauté onion, mushrooms, and garlic in coconut oil until lightly browned and all water (released from the vegetables) has evaporated from the skillet. Set aside to cool.
  2. In a large mixing bowl, mix meat with cooked vegetables and remaining ingredients.
  3. Form into 12 meatballs.
  4. Place meatballs on a greased baking dish, at least 1 inch apart.
  5. Bake in a 350 degree oven for 15-20 minutes, or until cooked through.
  6. While meatballs are baking, heat up tomato sauce in a small saucepan and prepare zucchini noodles. For wide noodles (as pictured), slice zucchini into ribbons (using a vegetable peeler or mandolin). For thin noodles, use a spiralizer.
  7. In a large, cast-iron skillet over medium-high heat, melt butter (or other fat/oil). Add zucchini noodles. Toss to coat with butter cook evenly.
  8. Cook no more than 5 minutes to prevent zucchini noodles from getting soggy.
  9. Transfer noodles to serving platter. Add a light sprinkle of sea sale. Top with tomato sauce, grass-fed meatballs, and optional garnishes.

Recipe Notes

*NOTE: If you have some on hand, you can substitute grass-fed beef liver pate for the liver in this recipe. When I make a batch of pate, I freeze some in small quantities for use in recipes like this.