Beef And Mushroom Meatballs With Pappardelle

This delicious meatball and zucchini ribbon dinner is suitable for a paleo diet.

The ingredient of Beef And Mushroom Meatballs With Pappardelle

• 5 small zucchini
• 500g beef mince see note
• 1 garlic clove crushed
• 80g small button mushrooms thinly sliced
• 1 egg yolk
• 2 tbsp arrowroot
• 1 tbsp coconut oil
• 200g mini roma tomatoes quartered lengthways
• 1 2 cup firmly packed fresh basil leaves torn
• 2 large 350g carrots peeled
• 1 tbsp extra virgin olive oil

The Instruction of beef and mushroom meatballs with pappardelle

• coarsely grate 1 small zucchini combine in a bowl with mince garlic mushroom egg yolk and arrowroot season with salt and pepper shape 2 level tablespoons of mixture into a ball place on a tray repeat with remaining mince mixture
• heat a large frying pan over medium heat add coconut oil cook for 30 seconds or until melted add meatballs cook turning occasionally for 8 to 10 minutes or until browned and cooked through add tomato to pan cook tossing gently for 3 minutes or until slightly collapsed remove pan from heat add basil toss to combine season with salt and pepper
• using a vegetable peeler peel carrots and remaining zucchini into long thin ribbons place in a large bowl add oil toss well to combine season with salt and pepper divide among serving bowls top with meatball mixture serve

Nutritions of Beef And Mushroom Meatballs With Pappardelle

fatContent: 371 406 calories
saturatedFatContent: 208 grams fat
carbohydrateContent: 9 4 grams saturated fat
sugarContent: 11 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 31 3 grams protein
sodiumContent: 113 milligrams cholesterol

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