Ingredients

The following ingredients have 5 Servings
  • For the Meatballs:
  • 1.5 lbs ground lamb (or other ground meat of choice)
  • 2 eggs
  • 1/3 cup almond meal
  • 1 tbs garlic powder
  • 1 tbsp onion powder
  • 1 tbsp salt-free pizza seasoning (I used Frontier)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • For the Noodles:
  • 2 large sweet potatoes (I used one white and one orange because it's what I had)
  • Olive oil
  • 1/4 cup chopped onion
  • 3 cloves garlic (minced)
  • 1 cup marinara sauce of choice (no sugar added! I used Cucina Antica)

Instruction

  • Get out that spiralizer! Chop off the ends of your sweet potatoes and peel them. Attach to your sprializer and spiralize that thing down to a nub! Use a bowl to catch the noodles of course. Now do it again with the second one. Set the noodles aside.
  • Preheat your oven to 400 degrees. In a large bowl, combine all the meatball ingredients and mix well with your hands to incorporate all the flavors.
  • Prepare a large baking sheet by lining with parchment paper. Form the meatball mixture into, you guessed it, BALLS about 2 inches in diameter, and place them on the parchment paper leaving a little space around each one.
  • Bake them in the preheated onion for 10-15 minutes, flip, and bake for 5 more minutes.
  • After you put the meatballs in the oven, heat a large sautee pan over med heat and add olive oil (or preferred fat.) Once heated, add the onions and garlic and let them cook until soft and fragrant.
  • Now add the sweet potato noodles. Yes all of them. I know it's a lot, but they'll cook down soon enough. Toss and stir to coat them with fat. Now, cover the pan with a lid (or anything that will fit over it, even another pan if you don't have a lid!) and uncover to stir about once per minute to prevent burning and to ensure even cooking. I cooked mine for about 5-7 minutes covered for "al dente" but test them out to see what you like. Once they steam a bit they'll be easier to stir.
  • When the meatballs have cooked, add them to a large sauce pot on the stove, and cover with marinara sauce. Turn the heat to medium and cover the pot for 5-10 minutes to heat everything through.
  • Plate the steam/sauteed noodles and ladle the meatballs and sauce over the noodles. Now eat! Don't worry about leftovers - this meal saves really well for a few days.