A few months ago I received a (random) copy of Paleo By Season: A Chef’s Approach to Paleo Cooking in the mail, with no note or return address. I was a little confused since I’m not Paleo, and didn’t order the cookbook, but once I started looking at the pictures, and colors, and food, I couldn’t resist. Paleo or not.
The first recipe that caught my eye was Meatballs with Zucchini Noodles & Peach Basil Salsa. I love basil and I don’t make zucchini noodles often enough, so I decided to give this one a try. I made a few modifications to the published recipe (I don’t love lamb) but modification or not, I know this is one delicious dish. The flavors seriously dance on your tongue and the presentation is beautiful!
Note: I’ll publish the recipe the way I made it, with published recipe in parentheses
Ingredients
{meatballs}
2 pounds ground chicken (1 pound ground pork, 1 pound ground lamb)
1 tbsp salt
1 tbsp fresh ground pepper (1/2 tbsp fresh ground pepper)
2 cloves fresh garlic (1 tsp garlic powder)
3 tbsp EVOO (2 tbsp EVOO, 1 tbsp ghee)
3 large zucchini
1 small shallot, minced
1/2 cup chicken stock
{salsa}
2 ripe peaches, diced
2 tbsp fresh basil, chiffonaded
juice of 1 lime
1 tsp/each: salt, fresh ground pepper, fresh garlic, olive oil
Directions
Preheat oven to 375. In a large bowl, mix together the {meatball} ingredients (minus zucchini/shallots/chicken stock). Form the mixture into 2-ounce balls, and evenly space on a sheet pan. Roast for 15 – 20 minutes, or until cooked.
While the meatballs roast, make the zucchini noodles. If you have a julienne peeler, use it. Otherwise, take a long thin slice off of each zucchini and roll it on a flat surface. Cut lengthwise into 1/8″ thick, then stack the slices and repeat.
In a large saute pan, heat EVOO over medium heat. Add shallots, let cook for 3-4 minutes, and add zucchini noodles + salt. Saute 3-4 minutes and add the chicken stock. Reduce heat for about 2 minutes, remove from heat and set aside.
In a medium bowl, combine all ingredients for {salsa} and refrigerate for at least 2 hours before serving.
To serve, plate the zucchini noodles and top with meatballs, then ladle on the salsa.
Enjoy!
Note: recipe was adapted from Paleo By Season: A Chef’s Approach to Paleo Cooking cookbook. You can order your copy on Amazon. I was not compensated in any way for this post.
This recipe looks really tasty! I’ve never tried chicken meatballs before but that plus the zucchini noodles sounds like a great combo.
I think the salsa is what makes this interesting. Meat and fruit is a combination that I would like to eat more of. I think fruit brings out characteristics of meat that you rarely get to enjoy.