Sun Dried Tomato Meatballs with Creamy Pesto Zoodles

By Aysha Daniels

This dish is absolutely incredible. Please make it. Right now. Okay, okay…I’ll tell you about it. These meatballs are awesome. They are moist and delectable and best of all, not your traditional meatballs. I love meatballs, but I am always looking for new ways to make them.

Honestly, the star of the dish is the zucchini noodles or zoodles. I’m typically a fan of spaghetti squash as a pasta substitute, but the zucchini really does give you an awesome alternative. They come out al dente, the color is a lot of fun, and they were still fantastic the next day.

Also, I lied. The star of the dish is the pesto. Making pesto is easy when you use cheese. This one tastes like cheese! For some reason, the pesto tasted robust and cheesy, and amazing. Don’t worry about using coconut cream. It did not taste one ounce coconut-y and you want the creaminess it adds. Let me know what you think!

  • 4 zucchinis, spiraled or julienned
  • 2 lbs ground beef
  • 2 tbsp minced chives
  • 2 tbsp minced fresh basil
  • ½ cup minced sun dried tomatoes packed in olive oil
  • 2 garlic cloves minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp coconut oil
  • 1 cup walnut halves
  • ½ cup extra virgin olive oil
  • 3 garlic cloves
  • ½ teaspoon salt
  • 2 cups fresh basil leaves
  • ¼ cup sun dried tomatoes
  • ½ cup coconut cream (Chill overnight one 13.5oz can of full fat coconut milk and the cream will solidify on the top, scoop this out to measure your 1/2 cup of coconut cream. )

Preheat your oven to 200 F.

Place the noodles on a cookie sheet lined with paper towels. Sprinkle with salt. “Sweat” the noodles in the oven for 30 minutes until the paper towels have absorbed most of the moisture that the zucchini let. Wrap the paper towels over the noodles and give them a good squeeze to extract any remaining liquid.

Mix the beef with chives, basil, 1/2 cup sun dried tomatoes, garlic, salt, and pepper and shape into golf ball size meatballs.

Heat a skillet over medium heat and add the tablespoon of coconut oil.  Once the oil is melted and the skillet is hot, add the meatballs.  Brown the meatballs in the hot pan.

While the meatballs are cooking, prepare the pesto.

To a food processor or blender add the walnuts, olive oil, garlic, and salt and process until smooth.  Add the remaining pesto ingredients and process again until smooth.

To serve, spoon some of the pesto over the meatballs.  I served our meatballs with pesto sauce over some sauteed zucchini.  Delicious!!


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