The Paleo Kitchen - Juli and George
page 163
preheat oven to 350
using a spiralizer, cut sweet potatoes into noodles
heat 2 tablespoons of coconut oil in large saute pan over medium low heat. add the noodles along with 1 tablespoon of the sage, 1/2 tablespoon of the rosemary, the salt and pepper. toss the noodles to coat them in the coconut oil and let them cook down for 10 to 15 minutes, stirring every couple of minutes to keep them from sticking. when the noodles are soft and slightly browned, remove the pan from the heat.
in a large bowl, mix together the ground beef, ground pork, remaining 1 tablespoon of sage, 1/2 tablespoon of rosemary, 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.
heat the remaining 2 tablespoons of coconut oil in a large cast iron skillet (or oven-safe skillet) over medium high heat. add the meatballs and cook on all sides for 2 to 3 minutes, until they are slightly browned. transfer the meatballs to a 9 x 13 baking dish and bake for 10 minutes. serve the meatballs over the cooled sweet potato noodles.
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Serving Size: 1 Serving (227g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 453 | ||
Calories from Fat: 278 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.9g | 41 % | |
Saturated Fat 18.6g | 93 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 77.1mg | 24 % | |
Sodium 128.8mg | 4 % | |
Potassium 689.8mg | 18 % | |
Total Carbohydrate 21.2g | 6 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 17.4g | ||
Protein 22.9g | 33 % | |
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. |
Calories per serving: 453
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