Zucchini Meatballs and Paleo Red Sauce:

I'm not usually a stress eater, in fact usually stress makes me nauseous which has the opposite effect. However, I learned today that rush hour related stress makes me want to eat my arm. This evening it took me an hour and a half to drive the distance it takes me to drive twenty minutes in the morning. AHHHHHHH. As my blood pressure increased the more I thought about these meatballs and red sauce anxiously awaiting me in my fridge. I also kept doing the math in my head about how long I would have to scarf down the meatballs before The Bachelorette came on (don't judge me). Anyway, this was my first attempt at red sauce and it turned out AWESOME. The zucchini meatballs were also a nice spin on the traditional beef and onion combo. Enjoy!

Zucchini Meatballs and Paleo Red Sauce:

Ingredients- Meatballs:

• 1 lb grass fed beef
• 1 1/2 medium zucchinis, grated
• 1/2 onion
• 1 egg
• 3 tablespoons garlic
• 1 teaspoon oregeno
• salt and pepper to taste

Mix all the ingredients by hand in a mixing bowl. Form meatballs- I made about 15- and place on foil lined baking sheet. Broil for 10 minutes, flip, and broil another 8-10 minutes.

Ingredients- Red sauce:

• 8 ripe tomatoes
• 1/2 onion 
• 4 tablespoons garlic
• 2 tablespoons coconut oil
• 8-10 bay leaves
• sea salt
• Italian spices: oregeno, thyme, basil, rosemary, sage
• 3 tablespoons olive oil

Chop tomatoes and onion. In a large high sided skillet, saute onions and garlic in coconut oil. Add tomatoes and mix. Cook on high about 5 minutes. Add salt and Italian spices and mix, then add bay leaves. Turn heat to medium and cook covered about 10 minutes. Remove bay leaves and add olive oil one tablespoon at a time until the sauce starts to thicken. Cook another 2-3 minutes and serve.