Gluten Free & Whole30 Italian Meatballs with Zoodles Recipes

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The manufacturing process is extremely easy, you just require to follow the approaches that we have actually created on this web page. The adhering to are the stages of just how to cook Gluten Free & Whole30 Italian Meatballs with Zoodles.

Gluten Free & Whole30 Italian Meatballs with Zoodles

Whether it’s date night in or a regular weeknight, these Whole30-friendly Italian Meatballs with Zoodles need to be on the menu!

Gluten Free & Whole30 Italian Meatballs with Zoodles



  • 1 lb. grass-fed ground beef or bison
  • 1 lb. Whole30-compliant bulk Italian sausage*
  • ¼ tsp. black pepper
  • 6 medium zucchini, spiralized or cut into thin ribbons with a vegetable peeler.
  • 1 Tbsp. avocado or olive oil
  • 2 cloves garlic, minced
  • 2 pints grape or cherry tomatoes
  • Small handful of fresh basil, torn
  • Optional: Extra Virgin Avocado or Olive oil for drizzling
To make your own Italian sausage combine:
  • 1 lb. ground pork
  • 1½ -¾ tsp. salt
  • ½ tsp. paprika
  • ½ tsp. dried fennel, lightly crushed
  • ½ tsp. garlic powder

  1. Preheat oven to 375℉.
  2. Combine ground beef or bison and Italian sausage (or pork plus salt and spices) in a medium bowl, sprinkle with black pepper and mix well. Using your hands or a small scoop, shape meat mixture into 32 meatballs (slightly smaller than a golf ball).
  3. Place a large skillet (cast iron works best) over medium heat. When pan is hot, add half of the meatballs and cook 10-12 minutes, turning occasionally until cooked through.
  4. Remove cooked meatballs to a paper towel-lined plate and repeat with remaining meatballs.
  5. While meatballs are cooking, spread spiralized zucchini on a large rimmed baking sheet lined with parchment paper. Toss with avocado oil and bake in the oven for 8-10 minutes, tossing halfway through, until noodles are just tender.
  6. After meatballs are cooked, pour off all but 1 tablespoon of the fat remaining in the pan. Turn heat up to medium-high. When pan is hot add tomatoes. Allow tomatoes to cook 4-5 minutes or until their skin starts to blister and they begin to burst. Stir and cook an additional 3-4 minutes. Add garlic, stir and cook for 30 seconds.
  7. Reduce heat to medium-low. Add zucchini noodles and half of the meatballs to the tomatoes in the pan. Toss well to coat and sprinkle liberally with fresh basil.
  8. Drizzle with extra virgin avocado oil or olive oil, if desired, before serving.


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