Name: Beef And Mushroom Meatballs With 'pappardelle' Recipe
Total time: 35 min
Yield: 4
Cuisine: Italian

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This delicious meatball and zucchini ribbon dinner is suitable for a paleo diet. 

How to make Beef And Mushroom Meatballs With 'pappardelle' Recipe

Tracey Meharg

Crawler

Italian

<p>This delicious meatball and zucchini ribbon dinner is suitable for a paleo diet. </p>

Small Zucchini

Beef mince

Garlic Clove,  Crushed

Small button mushrooms,  thinly sliced

Egg yolk

Arrowroot

Coconut oil

Mini roma tomatoes,  quartered lengthways

Firmly packed fresh basil leaves,  torn

Large carrots,  peeled

Coarsely grate 1 small zucchini. Combine in a bowl with mince, garlic, mushroom, egg yolk and arrowroot. Season with salt and pepper. Shape 2 level tablespoons of mixture into a ball. Place on a tray. Repeat with remaining mince mixture.

step 1

Heat a large frying pan over medium heat. Add coconut oil. Cook for 30 seconds or until melted. Add meatballs. Cook, turning occasionally, for 8 to 10 minutes or until browned and cooked through. Add tomato to pan. Cook, tossing gently, for 3 minutes or until slightly collapsed. Remove pan from heat. Add basil. Toss to combine. Season with salt and pepper.

step 2

Using a vegetable peeler, peel carrots and remaining zucchini into long, thin ribbons. Place in a large bowl. Add oil. Toss well to combine. Season with salt and pepper. Divide among serving bowls. Top with meatball mixture. Serve.

step 3

Taste