Zu-ghetti and Meatballs

This is a fast paleo friendly meal made with tastey sausage meatballs and using zucchini as spaghetti (ie zu-ghetti).  I used my handy dandy Joyce Chen Spiral Slicer to make long thin speghetti-like strands of raw zucchini.  If you don't have one, then just use a pairing knife to make your own.  They will turn out thicker, but will still taste delicious.  For the sauce, I whipped up a quick creamy Italian marinara using diced tomatoes and coconut milk.  So delicious you don't even know (unless you try it!)

A delicious meal for 2

Ingredients (serves 2):

1 package Trader Joe's Tomato Basil Chicken Sausage (preservative and nitrate free)
1 large egg, slightly beaten
1/3c shredded parmesan cheese
2tbs coconut flour
1/4c diced onion
2tsp minced garlic
1 can diced tomatoes
1/2tsp oregano
1/4tsp Italian seasoning
1/4tsp garlic powder
Sea salt to taste
1/4c coconut milk
1tbs extra virgin olive oil
2 zucchini, sliced into strands using a spiral slicer or use a pairing knife to do the same


Directions:
1. Preheat your oven to 425F.  In a large bowl, squeeze the sausage out of its casing.  Mix with egg, parmesan, and coconut flour.  Form small meatballs (about 1 1/2" wide) and place on a baking sheet lined with foil.  Bake for 10-12 minutes or until the internal temperature reaches 160F.
2. Meanwhile make your sauce and your zu-ghetti.  Slice your zucchini, toss with olive oil and perhaps a little garlic and set aside.
3. In a large saute pan over medium heat, add a bit of oil and saute 1/4c onion until translucent.  Pour in your diced tomatoes and top with seasonings.  Cook, stir, and boil down until it turns into a chunky sauce.  Taste and adjust your seasonings as needed.  Add 1/4c coconut milk and turn heat to low, simmer until desired thickness.
4. To serve, warm your zu-ghetti in the microwave for 30seconds to 1 minute (you want to warm it, not cook it otherwise it will fall apart and be soggy).  Top with meatballs and then a big scoop of sauce.  Top with more parmesan if desired.  Enjoy!