INGREDIENTS:
2 tablespoons bacon fat
2 garlic cloves, minced
2 small zucchinis, shredded
2 small yellow squash, shredded
1 red onion, shredded
1 tablespoon cumin
1 tablespoon coriander
2 teaspoons smoked paprika
2 teaspoons cayenne pepper
1 pound beef (ground)
1 (14 ounce) can of diced tomatoes
salt and pepper, to taste
fresh parsley, roughly chopped
HOW TO PREPARE:
- Preheat oven to 350 degrees.
- With the use of grater or shredder, shred the zucchini, squash and red onion.
- Place a large cast iron skillet over medium heat, then add bacon fat and minced garlic, zucchini, squash and onion.
- Let vegetables cook until soft, then add ½ tablespoon cumin and coriander, 1 teaspoon of smoked paprika and cayenne pepper and a bit of salt and pepper to the vegetables and mix to coat.
- Add the diced tomatoes.
- Place ground beef in a bowl along with the rest of the spices and some salt and pepper. Form into meatballs.
- Press each meatball into the vegetable mixture.
- Place in the oven and bake for 25-30 minutes, until meatballs are cooked through.
- Add fresh parsley on top.
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(recipe and photo from: http://paleomg.com/)
