Zucchini - 'spaghetti' and meatballs

Ingredients

• Meatballs
• 5 organic garlic cloves
• 1/4 organic fennel bulb
• 2 organic leek leaves
• 1/4 organic red onion
• 1 organic red pepper
• 1 package ground beef (from your local organic farm)
• organic black pepper
• organic chili powder
• organic cumin powder
• organic cayenne pepper
• organic red pepper flakes
• sea salt
• organic cilantro (or parsley)
• Zucchini pasta
• 2 organic zucchinis
• Tomato sauce
• 1/4 organic red onion
• 4 organic tomatoes
• 1-2 organic carrot(s)
• organic cilantro (or parsley)
• 1/2 tbsp of organic coconut oil - melted (or olive oil)
• sea salt
• organic black pepper
• organic cayenne pepper

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Preparation

• (Start with meatball ingredients)
  1. Chop garlic, fennel, leeks, red onion and red pepper. Set aside for 5 minutes.
• In a large mixing bowl, add ground beef. Set aside.
• In a small mixing bowl, beat an egg and then add onion mix.
  Using a hand blender, blend/purée egg, garlic, fennel, leeks, red onion and red pepper.
  Add ingredients to beef in large mixing bowl. Then add spices. Mix well.
  Cover the beef mixture and marinate beef for 20 minutes in fridge.
• In the mean time, preheat oven to 325 degrees F (at bake).
  Prepare your sauce by chopping red onions, tomatoes, carrots and cilantro into pieces.
  Add ingredients to a container and drain the water from the tomatoes.
  Using a hand blender, blend/purée ingredients.
  Add spices to sauce and mix well. Set aside.
• Once beef has marinated, make medium-large size meatballs and place in an oven pan that is lined with coconut oil.
  Bake meatballs for about 15-20 minutes, then turn oven from 'bake' to 'broil' and bake another 10 minutes. (This will cook more of the top of the meatballs).
  Once meatballs are browned, remove from oven. Set aside.
• Using a julienne peeler, peel 2 whole zucchinis (until you reach the seeds).
  Distribute evenly onto 2 plates.
• Add meatballs on top of zucchini spaghetti and then pour your choice of tomato sauce over top.
  Serve and enjoy!