FOR THE BREADCRUMBS:

INGREDIENTS:

1. 1 cup coconut flour
2. 2 tbsp garlic powder
3. 1 ½ tbsp crushed red pepper
4. 1 ½ tbsp oregano
5. 1 tbsp onion powder
6. 2 tsp basil
7. 2 tsp parsley
8. 1 tsp rosemary
9. ¼ tsp thyme

INSTRUCTIONS:

1. Mix all ingredients together well in a small mixing bowl.
2. Store in an airtight container if not using right away.

FOR THE MEATBALLS & SAUCE:

INGREDIENTS:

1. 10 garlic cloves
2. 1/3 cup olive oil
3. 2 28oz cans of crushed tomatoes
4. 2 cups water
5. 1 tbsp basil
6. 2 tsp oregano
7. 1 tsp parsley
8. ½ tsp rosemary
9. ½ tsp thyme
10. ½ tsp crushed red pepper
11. 2lbs “meatball mix” (equal parts ground beef, veal, and pork)
12. 2 eggs
13. 3 tbsp Italian breadcrumbs
14. 1 tsp basil
15. 1 tsp oregano
16. Generous sprinkle of Paleo Living Beef/Pork Seasoning

INSTRUCTIONS:

1. Add olive oil to a large saucepan (I use a 5.5qt) and heat to low. Finely chop garlic, add to oil in the pan, and saute until lightly browned, being careful not to let it burn. If you're using fresh herbs, add them into this mixture after about two minutes and stir into the oil so they don't burn (this allows the flavors to be absorbed into the oil and distributed throughout the entire pot of sauce).
2. Open up two cans of crushed tomatoes and once the garlic is browned, pour them into the pan. Add water to the pan. If you're not using fresh herbs, add the dried herbs and crushed red pepper to the sauce now and stir well.
3. To make the meatballs, mix the ground beef, ground veal, and ground pork well in a medium sized mixing bowl. Crack in the eggs, then add the breadcrumbs, basil, oregano, and Paleo Living Beef/Pork Seasoning. Mix, with your hands, until well combined.
4. Form the meat mixture into 12 plum sized balls (6 per pound of meat, in case you’re scaling the recipe). Place the meatballs directly into your sauce. Cover the pan (with a wooden spoon in the way so some water can boil out). Let simmer and reduce for at least 4-6 hours, stirring occasionally to avoid boiling or burning the sauce.

INGREDIENTS:

1. 1 zucchini, shredded
2. 1/4 cup onion, minced
3. 2 1/2 Tbls italian “breadcrumbs” above
4. 1 egg
5. Ghee for frying
6. Meatballs and sauce above

INSTRUCTIONS:

1.  Beat egg in a bowl.
2. Mix all other ingredients in same bowl.
3. Heat large skillet or griddle over medium heat.
4. Add a little ghee and spread over pan.
5. Form ingredients into 4-inch “buns.” You don’t want to make them much bigger or they are hard to flip. Another option is making a couple 3-inch round disks.
6. Let cook for 3 minutes.
7. Flip and cook for three more minutes.
8. Assembly time! Zucchini “bun”, smear of leftover tomato sauce topped with leftover Italian meatballs.