Italian-Style Meatballs with Napoli Sauce & Cauli Noodles

Although this recipe may take a little longer to prepare, it makes for a great leftover meal. Plus, the meatballs can be frozen in the Napoli sauce for up to 3 months. It’s time to get meal prepping.

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Italian-Style Meatballs with Napoli Sauce & Cauli Noodles

Yield: 4

Author: Stephanie Rouillard

Prep time: 20 MinCook time: 1 H & 30 MTotal time: 1 H & 50 M

Although this recipe may take a little longer to prepare, it makes for a great leftover meal. Plus, the meatballs can be frozen in the Napoli sauce for up to 3 months. It’s time to get meal prepping.

Ingredients

For the meatballs

• 500g lean mince
• 2 carrots, peeled and grated
• 3 Tablespoon of brown rice flour (or buckwheat flour)
• 1 handful basil, finely chopped
• 1 egg, yolk and white
• Pinch of pink salt, to taste
• Black pepper, to taste
• 1 heaped teaspoon, garlic powder
• 1 heaped teaspoon, smoked paprika
• 2 Tablespoon (30ml) coconut oil, for cooking

For the napoli sauce

• 2 cans chopped tomatoes
• 4 cloves of garlic, crushed
• 1 Tablespoon olive oil
• Italian herbs, like oregano or thyme, to taste
• Salt, 1 teaspoon or to taste
• Black pepper, to taste
• Brown sugar, 1 teaspoon

For the base and garnish of dish

• Cauliflower Noodles, 500g
• Fresh basil leaves, 30g (if you love basil, go for 60g!)

Instructions

For the meatballs

1. Mix the mince and grated carrots by hand.
2. In a separate bowl: mix the egg with the flour, salt, pepper, garlic, and smoked paprika.
3. Add the wet mixture to the beef.
4. Roll the mixture into balls. Use 1 heaped Tablespoon of mixture for each ball.
5. Dust the meatballs with the remaining gluten-free flour, and pan-fry for +- 5 minutes using coconut oil, until browned on the outside.
6. Transfer the meatballs to a baking tray and bake at 180 degrees celsius for +- 10 minutes.

For the napoli sauce

1. Add all the ingredients to a deep pan.
2. Allow to cook away for 90 minutes over medium heat, while stirring occasionally.
3. Allow to cool. Then blend in a stick blender or nutribullet until smooth.

To assemble the dish

1. Lightly pan-fry the zucchini noodles, if using, for 3 minutes in 1 teaspoon coconut oil. Do not overcook, keep them fresh and crunchy.
2. Transfer the Napoli sauce back into the deep pan. Add in the already-cooked meatballs and heat together.
3. Portion out the noodles into bowls, and then spoon over meatballs (+- 5 per person) and the delicious dollop of Napoli sauce.
4. Add freshly chopped basil, as much as desired.

Recommended Products:

Simple Truth Cauliflower Noodles

Baby Marrow Noodles

Nutrition Facts

Calories

492.25

Fat

17.36 g

Sat. Fat

19.37 g

Carbs

31.98 g

Fiber

11.8 g

Net carbs

21.33 g

Sugar

12.69 g

Protein

33.62 g

Sodium

1361.62 mg

Cholesterol

115.92 mg

Did you make this recipe?

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