We have been neglectful on our blog as we’ve been busy cooking in the kitchen – literally and figuratively! Thanks for your patience friends.
This is a most delicious recipe that you cannot go wrong! Please enjoy!
2 Tablespoons EVOO
1 cup Yellow Onion, fine dice
4 cloves Garlic, minced
1/2 teaspoon Red Pepper Flakes
1 teaspoon Oregano, dried
1 pound Ground Beef, grass fed 90%
10 oz. (2 links) Milk Italian Sausage
1/2 cup Almond Flour
1 teaspoon Sea Salt
6 Yellow Squash, peeled
3 cups (1 jar) Mama Jess Garden Pasta Sauce – No Sugar Added
PREHEAT: Preheat oven to 400 degrees F. Line baking sheet with foil and place a cooling rack on top.
SAUTE: Heat oil in skillet over low heat. Add onion, stir until translucent. Then turn heat to medium and add garlic, red pepper flakes and oregano. Cook for 2 minutes and remove from heat. Remove and discard casing from sausages.
MIX: In large bowl, add onion mixture, beef, sausage, eggs, almond meal and salt. Mix gently with your hands and form 2 oz. meat balls. Do not over mix or meatballs will be tough.
BAKE: Place on baking rack and cook for 20-30 minutes until internal temperature reads 165 degrees.
NOODLE: While meatballs are cooking, prepare noodles using spiralizer. Heat skillet with oil and briefly sauce noodles until tender.
ENJOY: Enjoy the meatballs with noodles and top with our Garden Pasta sauce. Option to add a sprinkle of parmesan cheese.