Paleo Italian Meatballs with Creamy Tomato Sauce #healthy #paleo

These are the best ever paleo Italian meatballs with rich tomato sauce! With heaps of veggies in the meatballs, they're so delicate and stacked with flavor, and the velvety tomato sauce is flawlessness. Whole30 and keto amicable, as well.

Is your Whole30 MO like our own? The long stretch of squeaky clean eating and end of allergenic sustenances could some way or another be classified "The Month of Meatballs." They're simply so natural to put together for a supper or to dinner prep for the week, right? Which means your young lady is truly knowledgeable with regards to the paleo meatballs out there, and Italian paleo meatballs are no exemption.

I made a major cluster at that point ate them each and every day after for lunch, continually spouting over a full mouth of sustenance, These are the best ever Italian paleo meatballs, how is this conceivable, how are they still so great, what is this sauce, and what is this dark enchantment.

Tender Italian paleo meatballs loaded with veggies and flavor, served with a rich, creamy, garlicky tomato sauce. Whole30 and keto.

Ingredients
Italian Paleo Meatballs

• 1 pound ground pork
• 1 pound ground chicken or more ground pork
• 2 cups shredded zucchini
• 2 cups chopped fresh spinach
• 2 cloves garlic minced
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon salt
• refined coconut oil or avocado oil for frying

Creamy Tomato Sauce

• 2 teaspoons avocado or refined coconut oil
• 4 cloves garlic
• 2 14-ounce cans crushed tomatoes
• 1 cup coconut cream just the solid white part from 1-2 cans of coconut cream or milk
• 2 teaspoons Italian seasoning
• 1 - 1 1/2 teaspoons salt
• fresh chopped parsley for garnish

Instructions

1. Combine all meatball ingredients in a large mixing bowl and mix until combined well, using your hands. Do not overmix.
2. Use a disher and portion out meatball mixture into even balls; repeat until all meatball mixture is used.
3. Heat a layer of refined coconut or avocado oil in a large skillet over medium heat. Fry meatballs in batches until browned on all sides and cooked through. Transfer to a plate.
4. Pour out oil if excess remains. Add 2 teaspoons avocado or refined coconut oil to skillet over medium-low heat.
5. Add garlic and, stirring constantly, cook until fragrant, about 30 seconds. Add remaining sauce ingredients and stir to combine well. Bring to a low boil then reduce heat slightly and simmer for about 5-10 minutes or until a bit thickened. Return meatballs to skillet and simmer 3-5 minutes to absorb sauce.
6. Serve over zoodles or alone and top with fresh chopped parsley.

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