Primal Meatballs and some Big News!
Hello and Happy New Year to all my hungry readers! I hope you all had a fun and food-filled holiday, as I certainly did. My Christmas and New Year was chock full of family, wine, cheese, and other amazing eats! And just when I was getting ready to return to reality after a nice two week break, Scott had one last hurrah up his sleeve…
I’m so happy to share (shout from the internet rooftops) that this past Saturday, Scott and I got engaged!! Yes, I’m going to be a married lady. We’re so thrilled and excited… and I’m sure looking forward to planning the big day and getting to pick out and taste our celebratory spread of food and cake! But before I get ahead of myself, since we won’t be tying the knot until 2014, lets get back to blog business.
This week I bring you a great primal recipe to kick of a healthy and wholesome New Year. Yes, believe it or not, we still have a fair bit of venison meat in our freezer from last year’s trip upstate, so we decided to use the ground meat to make Italian meatballs. It worked out pretty nicely that Scott’s brother had given us a foodie gift basket for Christmas that had 2 jars of homemade marinara sauce in it, which was a huge time saver as well being delicious. Therefor this meal came together quite easily! We served our primal meatballs over zucchini and yellow squash ribbons in lieue of pasta, topped them with a little shaved parmesan (also part of the gift basket), and voila! A delicious, hearty and nutritious meal.
Venison Meatballs with Squash Ribbons (serves 4)
- 1 1/2 pound ground venison
- 1 small onion, minced
- 1 egg
- 1/8 cup fresh parsley, minced
- 1/4 cup coconut flour
- 1/4 tsp nutmeg
- 1/8 tsp dried sage
- 1/4 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- zucchini and yellow squash (we used three of each)
- Olive oil
Bring a large pot of marinara sauce to a simmer, and keep it over low heat. You can use the stuff from a jar or try my Mom’s recipe! Combine all meatball ingredients (except for squash and oil) in a large bowl, and mix using your hands until everything is well incorporated. Roll meatballs about 2-inches in diameter and arrange on a microwave safe dish. I ended up with 12 meatballs. Microwave for 4 minutes on high, then flip the meatballs over and microwave them for another 3 minutes. Add them to the simmering sauce and allow to cook for at least 1 hour, until they are cooked through.
To make the squash ribbons, wash your squash and zucchini and chop off the ends. Using a vegetable peeler, peel down the length of each squash to form long ribbons. You can rotate the squash a bit as you go as it gets a little difficult to grip once you’re halfway through. Heat 2 TBSP of olive oil in a large saute pan over medium heat, then add your squash. Saute for about 2-3 minutes, until the squash is soft but not mushy. Remove from heat and portion onto dishes.
Top with meatballs and sauce, some cheese, and enjoy!