GFDF Lamb Meatballs with Mint Pesto Zucchini Pasta

GFDF Lamb Meatballs with Mint Pesto Zucchini Pasta

 GFDF = Gluten-Free, Dairy-Free; Paleo-Friendly

This is one of my absolute favorite Paleo-friendly dishes, loaded with protein and 2 full servings of veggies! If you love lamb, you will LOVE this dish! It takes about 30 minutes total to prepare, which is inclusive of cooking time.

 

Adapted from “Make It Paleo” by Bill Staley and Hayley Mason

 Ingredients:

·         1 lb ground lamb

·         1 tsp grey sea salt (the best for you, but can use regular too)

·         1 tsp pepper

·         1 tsp garlic powder

·         1 tsp oregano (fresh is best, but you can use dry)

·         1 egg, whisked

·         4 medium zucchini

·         1 tbsp extra virgin olive oil (EVOO)

·         3 cloves garlic, minced

·         Salt and pepper to taste

·         Mint Pesto (recipe below) 

Directions:

Preheat oven to 350 degrees. Combine first 5 ingredients in a mixing bowl. Add in egg and stir well.

Then, form meat into golf-ball-sized pieces and place on greased metal baking sheet

Bake at 350 for 25 minutes.

While meatballs are cooking, prepare the zucchini pasta by first cutting ends off of zucchini. Then, using a mandolin, or cheese slicer, cut zucchini into “noodles.”

Saute zucchini in a large pot with 1 tbsp olive oil, 3 cloves garlic, salt and pepper to taste. Saute until zucchini is soft and noddle like.

Toss noodles with mint pest, then top with lamb meatballs and serve.

Ingredients for Mint Pesto:

·         2 packed cups mint leaves

·         1/3 cup walnuts

·         ½ cup EVOO

·         Juice of ½ lemon

·         1 tbsp lemon zest

·         ½ tsp grey sea salt

 Directions:

Add mint leaves to a food processor. Pulse mint first to break up the leaves, then add walnuts and continue with a couple of pulses. Add remaining ingredients and process until smooth.