eats // sweet potato zoodles & garden veggie meatballs

A modern healthy twist on good old spaghetti and meatballs. When going paleo or gluten free skip the spaghetti, subbing sweet potato zoodles.  It's best to use a spiralizer or mandolin when slicing the potatoes. 


  • 2 medium sweet potatoes, long in shape
  • 2 tablespoons butter
  • 1-2 tablespoon sage
  • Sea salt for taste
    • Wash your sweet potatoes under cold water and then peel
    • Once peeled,  using your spiralizer, slice your sweet potato lengthwise into thin strips
    • Once sliced, use a knife and cut them to about 1/4 inch thickness and set aside
    • Melt your butter in a large sauté pan over medium heat and add in all of your sweet potato "noodles"
    • Continually stir and cook until the sweet potatoes are cooked through to your liking, about 5 minutes for me
    • Sprinkle with your sage and and mix well
    • 1 pound ground beef, preferably grass fed and pastured
    • 1 and 1/2 cups packed  shredded vegetables (I used zucchini, yellow summer squash, and carrot)
    • 2 pinches of  sea salt
    • 2 TBS fresh herbs, finely chopped (basil, cilantro, or parsley) ~ I used all 3
    • 1/4 small onion, finely chopped
    • 1 clove garlic, minced
    • 1 egg, whipped

    • Preheat oven to 400’F and line a baking sheet with parchment paper.
    • Place shredded vegetables into a colander in the sink.  Sprinkle with 2 pinches of sea salt and mix well.  Allow to sit for 10 minutes.  Then place veggies into a clean hand towel and squeeze  out all of the moisture in them.  Set aside.
    • Puree onion and garlic together in a small food processor.
    • Combine ground beef, squeezed out veggies, onion/garlic mixture, chopped herbs,  plain sea salt and egg in a large bowl.  Mix until  combined.
    • Roll into desired sized meatballs and place onto baking sheet
    • Bake for 25-30 minutes until brown and cooked all the way through


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