Meatballs and Pesto Zucchini Pasta:

Yield: 2 servings
Preparation and cooking time: 45 minutes



  • 1 pound ground beef or turkey
  • 3 basil leaves, chopped
  • 1 tablespoon dried or fresh parsley
  • 1 ¼ cup of fresh breadcrumbs (I used garlic sourdough bread)
  • 2 large eggs
  • ¼ medium-sized sweet onion, chopped
  • 1/3 Cup almond milk
  • ¼ Cup parmesan cheese
  • 3 cloves of garlic, minced
  • 1 tablespoon oilve oil
  • 2 tablespoons coconut oil
  • ¼ teaspoon himalayan salt
  • ¼ teaspoon cracked black pepper


  • 2 cups of fresh basil leaves
  • ½ Cup organic olive oil
  • ¼ Cup nutritional yeast
  • 1/3 cup walnuts
  • 4-5 cloves of garlic
  • small pinch of salt and pepper
  • 1 teaspoon lime juice

Zucchini Noodles

4 medium-sized organic zucchini 2 tablespoons olive oil Small pinch of salt and pepper



  • Preheat oven to 375 degrees F.
  • Sautee’ your chopped onion and minced garlic for about 5 minutes with 2 Tablespoons of Coconut Oil.
  • Once the onions and garlic are cooked put them in a large bowl with the rest of the ingredients.
  • Form 12 meatballs using your hands and placing them on a greased baking sheet.
  • Bake for about 16 minutes.


  • Place all ingredients in a food processor and process until smooth or desired texture is reached.

Zucchini Noodles

  • Place the zucchini noodles in a skillet and cook on medium heat for two minutes or until desired tenderness is reached.


  • Combine half of the pesto mixture with the zucchini noodles until thoroughly combined. Add more pesto if desired. Put the rest of the pesto in a sealed container in the fridge for up to 5 days or pour a little olive oil on the top and freeze it for up to six months.  Place meatballs on top. You could top with more pesto and/or parmesan cheese if desired.

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