No Tomato Marinara with Meatballs and Zucchini Noodles

This no-tomato twist on marinara may be the most clever recipe ever—not to mention one of the tastiest!

Serves: 4Hands-on: 30 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 jar (4 oz.) beet baby food puree
  • 2 jars (4 oz.) carrot baby food puree
  • 2 cloves garlic, finely chopped
  • ¼ small red onion, peeled and chopped
  • 1 tsp. apple cider vinegar
  • 1 tsp. salt
  • ¼ cup extra virgin olive oil
  • ¾ lb. ground beef
  • 1 jar (4 oz.) pear baby food puree
  • 1 tsp. garlic powder
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 2 Tbsp. coconut oil, divided
  • 2 cups zucchini noodles

Directions

  • Puree all the sauce ingredients in a blender. Set aside
  • Mix together beef, pear puree, garlic, salt, and pepper. Form into 2–3" meatballs. In a skillet, melt 1 tablespoon coconut oil over medium-high heat. Place meatballs in skillet, cover with a lid and cook, turning every 5–6 minutes, until browned and cooked through, about 15 minutes total. Transfer to a serving platter.
  • Return skillet to heat. Melt 1 tablespoon coconut oil, add zucchini noodles to skillet, cooking just until hot (about 2–3 minutes). Transfer to serving platter.
  • Return skillet to heat, turn heat to medium-low. Add sauce to skillet and simmer 10 minutes until hot. Spoon over noodles and meatballs.

Recipe Information

Serves: 4

Ingredients

  • 1 jar (4 oz.) beet baby food puree
  • 2 jars (4 oz.) carrot baby food puree
  • 2 cloves garlic, finely chopped
  • ¼ small red onion, peeled and chopped
  • 1 tsp. apple cider vinegar
  • 1 tsp. salt
  • ¼ cup extra virgin olive oil
  • ¾ lb. ground beef
  • 1 jar (4 oz.) pear baby food puree
  • 1 tsp. garlic powder
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 2 Tbsp. coconut oil, divided
  • 2 cups zucchini noodles

Directions

  • Puree all the sauce ingredients in a blender. Set aside
  • Mix together beef, pear puree, garlic, salt, and pepper. Form into 2–3" meatballs. In a skillet, melt 1 tablespoon coconut oil over medium-high heat. Place meatballs in skillet, cover with a lid and cook, turning every 5–6 minutes, until browned and cooked through, about 15 minutes total. Transfer to a serving platter.
  • Return skillet to heat. Melt 1 tablespoon coconut oil, add zucchini noodles to skillet, cooking just until hot (about 2–3 minutes). Transfer to serving platter.
  • Return skillet to heat, turn heat to medium-low. Add sauce to skillet and simmer 10 minutes until hot. Spoon over noodles and meatballs.

Nutrition Information

Nutrition Information
Amount per serving
Calories440
Total Fat34g
Saturated Fat13g
Cholesterol60mg
Sodium1290mg
Total Carbohydrate18g
Dietary Fiber4g
Sugars11g
Protein17g