Paleo recipe: beef meatballs and zucchini tagliatelle
Ingredients
Instructions
- 800 g Ground beef
- 1 onion
- 2 garlic cloves
- 25 g ground almonds
- 1 egg
- 1 tbsp. tablespoons chopped flat-leaf parsley
- 1 tbsp. chopped basil
- 4 Zucchini
- 1 tbsp. tablespoons olive oil
For the sauce:
- 800 g peeled tomatoes (and crushed)
- 1 tbsp. tablespoon tomato paste
- 2 tbsp. coffee Tomato puree
- 1 onion
- 1 small red pepper
- 1 tbsp. tablespoons olive oil
- Prepare the dumplings.
- Put the meat in a bowl, add the peeled and chopped onion and garlic, ground almonds, beaten egg, parsley and mix well with a fork.
- Shape about twenty meatballs and refrigerate.
- Make the sauce. Peel and finely chop the onion.
- In a skillet, melt it in hot olive oil.
- Add the tomatoes, the paste, the concentrate, then the deseeded and finely chopped chilli.
- Cover and simmer over low heat for 5 minutes.
- Remove the lid and reduce the sauce for 5 minutes.
- Brown the meatballs in another skillet and in a little olive oil over high heat for 3 to 4 minutes, turning them over.
- Add the tomato sauce, cover and continue cooking over low heat for 5 minutes.
- Wash and dry the zucchini. Cut them into spaghetti using a mandolin.
- Immerse them for 2 minutes in a pan of boiling water.
- Drain and divide them among plates.
- Add the beef meatballs with the sauce, sprinkle with chopped basil. Serve hot.
Paleo recipe: beef meatballs and zucchini tagliatelle
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