Keto Sriracha “Spaghetti” + Meatballs

Keto Sriracha “Spaghetti" + Meatballs

Ingredients

• 1 fennel bulb ((sliced, approx. 300g or 2 cups))
• 2 cup cauliflower florets ((sliced, approx. 300g or 2 cups))
• 12 brussels sprouts ((sliced, approx. 300g or 2 cups))
• 2 tbsp palm oil
• 2 tsp ground cumin
• 500 g ground beef ((sliced, approx. 300g or 2 cups))
• 1 tsp ground turmeric
• 1 tsp chili powder
• 1/4 cup almond flour ((sliced, approx. 300g or 2 cups))
• 1 eggs (optional)
• 1/4 cup chopped fresh cilantro
• rock salt ((sliced, approx. 300g or 2 cups))
• 2 tbsp lemon juice
• 2 tbsp virgin olive oil ((sliced, approx. 300g or 2 cups))
• 2 tsp gluten ((sliced, approx. 300g or 2 cups))
• 2 zucchini (spiralized)

Instructions

1. Preheat oven to 375F.
2. Chop veggies and place on a baking sheet.
3. Coat with palm oil and cumin.
4. Toss.
5. Transfer to preheated oven and roast for 20 minutes.Meanwhile, combine meatball ingredients in a large bowl.
6. Press with your hands to combine.
7. Pinch about 1 tablespoon or smaller of the mixture into your hands.
8. Roll, and place on a parchment paper or silicon-lined baking sheet.
9. Repeat with remaining mixture.
10. Should make about 22 mini meatballs.Once vegetables are complete, reset oven temperature to 320F.
11. Slide in the sheet of meatballs and cook for 15 minutes.Meanwhile, prepare the dressing in a small bowl.
12. Whisk until combined, set aside.
13. Spiralize zucchini.Add all ingredients to a large bowl: spiralized zucchini, roasted vegetables, dressing and meatballs.
14. Toss to coat and serve with additional cilantro, if interested.