Makes: 4 large servings
Time: 25 minutes

Ingredients:

Meatballs:

• 1 lb grass fed beef
• 1 lb breakfast sausage
• 1 egg
• 1/2 cup ground up Chickpea Crumbs
• 1/4 cup almond flour
• 1 TBS Coconut Aminos
• 1/2 tsp sea salt
• 1 TBS Italian seasoning
• 2 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes

‘Pasta’

• 1-2 TBS Olive Oil
• 2 large zucchini
• 2 large squash
• 1 jar of your favorite tomato based pasta sauce – make sure it has no added sugar

What to do:

• Preheat the oven to 400° and line a sheet tray with parchment paper

• In a large bowl, combine everything for the meatballs and mix until everything is completely combined- the best way to do that is with clean hands
  • don’t overwork the meat – if you do you’ll get the consistency of a meatloaf instead of meatballs
• Use a cookie scoop or melon baller to make balls so that they’re all the same size
• Roll between palms to make smooth
• Place on prepared sheet tray and bake for 25 minutes.
• Makes about 40 meatballs
• While meatballs are baking, chop up your zucchini and squash
• Heat 1-2 TBS of Olive Oil over medium high heat and saute your vegetables until softened
• Add your sauce and stir up until warm
• You could mix everything together here but I removed the vegetables with a slotted spoon, platted them then added the meatballs to the pan with the sauce so that they could get good and saucy!
• Enjoy!