Name: Paleo Crockpot Zucchini Spaghetti Meatballs Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Italian
Ingredients: 1 lb (450 g) ground beef; 3 Tablespoons (45 ml) Paleo Pesto (see recipe here); 3 Tablespoon (45 ml) avocado oil, to brown meatballs with; 1/2 onion, diced; 1 sprig of thyme; 2 cups (480 ml) beef broth; 2 zucchinis, spiralized to form noodles; 1 Tablespoon (15 ml) avocado oil, to cook zucchini noodles with; 2 cloves garlic, peeled and minced; Sea salt and black pepper, to taste; 2 Tablespoons basil leaves, chopped (for garnish)

Ingredients

1 lb (450 g) ground beef
3 Tablespoons (45 ml) Paleo Pesto (see recipe here)
3 Tablespoon (45 ml) avocado oil, to brown meatballs with
1/2 onion, diced
1 sprig of thyme
2 cups (480 ml) beef broth
2 zucchinis, spiralized to form noodles
1 Tablespoon (15 ml) avocado oil, to cook zucchini noodles with
2 cloves garlic, peeled and minced
Sea salt and black pepper, to taste
2 Tablespoons basil leaves, chopped (for garnish)

Instructions

Mix the ground beef with the pesto and some salt, and form the mixture into small balls 1oz / 30g in size.
Heat the avocado oil and fry the meatballs (in batches) until browned all over.
Place into a crockpot along with the onion, thyme, and beef broth (and any delicious meaty bits that may have stuck to the pan). Cover and cook for 4 hours, turning the meatballs several times.
Just before the meatballs are ready, sauté the zucchini noodles with the other tablespoon of avocado oil and the minced garlic. Season with salt and pepper, to taste.
Serve the zucchini noodles and meatballs together and garnish with basil leaves.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

Calories: 533
Sugar: 2 g
Fat: 49 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 20 g