Coconut Zoodles and Meatballs

INGREDIENTS

For the meatballs:

• 1 pound Catelli’s Meatball & Meatloaf Mix Butcher’s Blend

• Salt, Pepper, Garlic to taste

For the noodles:

• 2 to 3 tablespoons coconut oil

• 1/2 cup sliced onions

• 1/2 cup sliced baby Bella mushrooms

• 2 garlic cloves

• 1 (13.5-ounce) can unsweetened coconut milk

• 1 tablespoon of coconut aminos

• 3/4 to 1 pound zucchini, ends removed and sliced lengthwise with a peeler or mandoline into long pappardelle-like “noodles”

• Sea salt to taste  

• 1/2 cup rough cut cilantro

• 1 lime cut into wedges

  PREPARATION

  Preheat oven to 350 degrees. First, prepare the meatballs. In a large bowl, combine all the ingredients for the meatballs and mix them thoroughly with your hands or a wooden spoon. Wet your hands, then form even-size balls. I usually go for about the size of a golf ball. Transfer meatballs into a deep baking dish. Cook approximately 20-25 min or until meat thermometer reads 165 and center.

  Heat a cast iron skillet on medium-high heat. Melt the coconut oil, and once it’s nice and hot, add the zoodles, onions, mushrooms, garlic and sauté over medium heat until desired tenderness.  Add in coconut milk and coconut aminos. Saute an additional 2 to 3 minutes.

  Plate zoodles and add meatballs and coconut gravy over the top and serve with a garnish of cilantro and a squeeze of lime.