I don’t always consume nightshades because I have a bit of sensitivity to them, so I often enjoy creating variety with meals totally leaving out tomato, chilli, garlic, paprika.. basically all the good stuff lol and finding flavour without those common flavour options.
As most of you know, I also like to create meals that are quick, easy and super healthy. Sometimes my creative moments actually work out well and the other night was one of those occasions when I created a new meat and veg dish that got double thumbs up from Clint, woo! AND it made 4 meals worth in one go, bonus!
I decided to make meatballs, a non-tomato sauce and have some noodles… and I created Meatballs and Veggies with Noodles 2-Ways – delicious, super healthy, really easy to make, a total win!
Here’s the basic recipe I created but feel free to play around with it and make it work best for you and your family 🙂
MEATBALLS & VEGGIES WITH NOODLES 2-WAYS
Makes 4 serves
500g mince (I used turkey, you could use chicken, lamb, beef etc)
1 cup pumpkin, peeled and diced
1/2 cup bone broth (grab our free e-book here if you don’t already know about bone broth)
1 large brown onion, peeled and finely chopped
2 large carrots (peel if not organic), finely chopped
Fat/oil for cooking in (I use rendered grass-fed animal fat, ghee or coconut oil)
2-4 tsp each of cumin powder, coriander powder and turmeric powder
Himalayan salt, pepper to taste
1 large zucchini, ‘zoodled’ using a noodle machine of some kind, or just peeled into long narrow strips
Optional: 1 packet konjac ‘Spaghetti’ noodles (available from supermarkets and health food stores) (I used these because Clint’s not a fan of a lot of zoodles, and these have great texture, more like ‘real’ noodles)
- Make small balls with the mince, by rolling around even amounts into balls in your hands
- Heat a large fry pan to medium temp and add the fat/oil, carrot and onion. Place the meatballs in then put the lid on and allow to cook through
- In a medium saucepan of boiling water add the pumpkin and allow to book completely through so when you pierce a piece with a knife it easily cuts through. Strain the water and place pumpkin in a food processor or blender
- Add the spices, salt, pepper and bone broth to the pumpkin mix and blitz until totally combined and there are no more chunks. It won’t take long to become a sauce
- Pour the sauce into the frypan with the veggies and meatballs, carefully stir, place the lid back on and allow to cook for a couple of minutes
- Place noodles on plate or in a bowl ready then when the frypan mixture is ready (the sauce should be a little thicker, the meatballs are cooked through, the carrot and onion are soft) spoon it on top of the noodles
- Done! Easy!
This made 4 serves so Clint had lunch ready for work the next day, it’s fine to have cold, and I had my dinner sorted for the next night. Yay!
Kids will love this because pumpkin gives sweetness, noodles and meatballs are fun and it’s a bright coloured dish!
It’s so healthy because it’s jam-packed full of nourishing veggies, a little bit of meat, the bone broth contains gelatin and essential minerals, the turmeric is anti-inflammatory and the fat in there balances it all out nicely.
You could add some coconut amino (with or without chilli and garlic in it) to the sauce to give it a flavour boost. You could use different noodles. You can add different herbs and spices. This recipe is so versatile!
Enjoy! Please let me know how you go and how this idea helps you in the kitchen!
5 Things I’m Grateful For Today:
- a fun day cooking with a friend
- a really fun Primal Fitness Class yesterday
- the Daniel Vitalis sleep podcast I listened to while writing this
- going for nice walks at sunrise
- walking barefoot everywhere and how good it feels