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Name: Meatballs with Sage Sweet Potato Noodles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: not set
Ingredients: 3 Sweet potatoes peeled; 4 tablespoons coconut oil divided; 2 tablespoon Fresh sage minced; 1 tablespoon Fresh rosemary minced; 1 teaspoon coarse sea salt; 1 teaspoon Black pepper; 1/2 pound Ground beef; 1/2 pound Ground pork; 1/2 teaspoon Garlic powder

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INGREDIENTS

3 Sweet potatoes ; peeled
4 tablespoons coconut oil ; divided
2 tablespoon Fresh sage ; minced
1 tablespoon Fresh rosemary ; minced
1 teaspoon coarse sea salt
1 teaspoon Black pepper
1/2 pound Ground beef
1/2 pound Ground pork
1/2 teaspoon Garlic powder

Servings

INSTRUCTIONS

1 - Preheat oven to 350

2 - Using a spiralizer, cut sweet potatoes into noodles

3 - Heat 2 tablespoons of the coconut oil in a large saute pan over med-low heat. Add noodles along with 1 tablespoon of the sage, 1/2 tbsp of the rosemary, the salt, and the pepper. Toss the noodles to coat them in the oil and let them cook down for 10-15 minutes, stirring every couple of minutes to keep them from sticking. When noodles are soft and slightly browned, remove the pan from heat

4 - In a large bowl, mix together the ground beef, pork, 1 tbsp of sage, 1/2tbsp of rosemary, the garlic powder, and a pinch of salt and pepper. Use a large cookie scoop or ice cream scoop to form the meat into 18 meatballs

5 - Heat remaining 2 tablespoons of coconut oil in a large cast iron skillet over medium - high heat. Add meatballs and cook on all sides for 2-3 minutes, until they are slightly browned. Transfer the meatballs to a 9 x 13 inch baking dish and bake for 10 minutes. Serve meatballs over the cooked sweet potato noodles.

NOTES

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Meatballs with Sage Sweet Potato Noodles

3 Sweet potatoes peeled
4 tablespoons coconut oil divided
2 tablespoon Fresh sage minced
1 tablespoon Fresh rosemary minced
1 teaspoon coarse sea salt
1 teaspoon Black pepper
1/2 pound Ground beef
1/2 pound Ground pork
1/2 teaspoon Garlic powder

1 - Preheat oven to 350
2 - Using a spiralizer, cut sweet potatoes into noodles
3 - Heat 2 tablespoons of the coconut oil in a large saute pan over med-low heat. Add noodles along with 1 tablespoon of the sage, 1/2 tbsp of the rosemary, the salt, and the pepper. Toss the noodles to coat them in the oil and let them cook down for 10-15 minutes, stirring every couple of minutes to keep them from sticking. When noodles are soft and slightly browned, remove the pan from heat
4 - In a large bowl, mix together the ground beef, pork, 1 tbsp of sage, 1/2tbsp of rosemary, the garlic powder, and a pinch of salt and pepper. Use a large cookie scoop or ice cream scoop to form the meat into 18 meatballs
5 - Heat remaining  2 tablespoons of coconut oil in a large cast iron skillet over medium - high heat. Add meatballs and cook on all sides for 2-3 minutes, until they are slightly browned. Transfer the meatballs to a 9 x 13 inch baking dish and bake for 10 minutes. Serve meatballs over the cooked sweet potato noodles.

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Nutrition

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Serving Size: 1 Serving (228g)
Recipe Makes: 4 Servings

Calories: 445
Calories from Fat: 323 (73%)

Amt Per Serving		% DV

	Total Fat 35.9g	48 %
	Saturated Fat 27g	135 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 0.8g
Cholesterol 38.6mg		12 %
Sodium 672.8mg		23 %
Potassium 515.1mg		14 %
Total Carbohydrate 20.7g		6 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 17.2g
Protein 12.3g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 445

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