If you and 37 friends are hungry, come on over. I have this special skill where I can make food for 8 people effortlessly and then spend a week trying to figure out wtf I’m supposed to do with all of it.
Realistically, this made 4 portions, or 3 Kayla-is-a-fatty portions.
Why are my meatballs so perfect? I thought you might ask.
1lb ground beef
1/2 yellow cooking onion, minced
3 garlic cloves, minced
1 large egg
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp cayenne powder
3 zucchinis, spiralled
1/2 yellow cooking onion, thinly sliced
4-5 cremini mushrooms, thinly sliced
2 tbsp coconut oil
1 tsp salt
1 tsp black pepper
726ml Pure Edibles Mediterranean Pasta Sauce (Found at Sobey’s or can be ordered online)
Instructions for Meatballs
In a medium mixing bowl, combine beef, onion, garlic, egg, salt, onion powder, pepper, and cayenne. Mix by hand, don’t be afraid. The mix should make twenty 1″ meatballs. Roll in the palm of your hand until they are perfectly round and place in ungreased baking pan.
Preheat oven to 350F. Bake meatballs for 15 minutes, then rotate each of them and bake for another 15 minutes.
In a medium sauce pan, when the meatballs are cooked, combine pasta sauce with meatballs and bring to a simmer.
Instructions for Zoodles
Spiralize all 3 zucchinis and cut roughly 10-12″ sections with scissors.
In a large frying pan, on medium heat, melt two tbsp of coconut oil. Cook onions and mushrooms first, season with salt and pepper. When the onions are fully cooked, drop in all of the zucchini and mix well. Fry zucchini for about 3-4 minutes. You want to pan-sear the zucchini, not cook it all the way though.
Portion appropriately (whatever that means) and let cool to room temperate before storing in the refrigerator.