The Paleo Italian Sunday Dinner

Italian Sunday Dinner

   My husband, Damon, is half Italian.  Although, I have many different nationalities running through my veins, Italian is not one of them. So, I was hesitant when it came time for me to make a spaghetti gravy (marinara, spaghetti sauce, tomato sauce...you get it, right?). Keep in mind his grandfather's handwritten gravy recipe is framed and hanging in his Aunt and Uncle's kitchen.  It's kind of hard to top that and it's kind of hard not to be intimidated. I knew I could never compare to that recipe, so I had to create my own style of gravy.  

Tiny little veggies that get hidden.

Fettuccine Zoodle

  Naturally, I used that recipe as a canvas and expanded from there.    I have made several gravies over the years (that Damon has enjoyed, thank you very much), but I have never written down recipes until recently. So, I was starting with just the canvas.  I figured this would be a good time to try a new recipe and get as many veggies into a dinner without the kids knowing.  This is a veggie packed gravy with veggie packed meatballs over fettuccine "Zoodles" (zucchini).  The extra veggies makes the gravy extra thick and almost meat like. Some kids may fight the "noodles" but you will still feel good because you will know about all the hidden veggies. You will need a food processor to get the veggies really small, so they are less noticeable.  I used chicken thigh for this recipe (it was on sale and I am all about sales) but you can use any type of meat, I suggest half veal and half beef.  

  If you have ever watched a movie referencing Italians, there is normally a big family Sunday dinner and it always contains pasta, gravy and meatballs.  This is my version of the Italian Sunday Dinner...paleo style.  Buon Appeito!

Paleo Italian Sunday Dinner

Spaghetti Gravy

Serves:4-6

Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes

Ingredients:

• 2 large carrots (peeled)
• 3 celery stalks
• 1/2 onion
• 3 large garlic cloves
• 1/4 to 1/2 cup baby spinach leaves
• 36 oz strained tomatoes or tomato sauce (no salt added), I use 

  Bionaturae Strained Tomatoes (tall jar)

• 2 TBSP olive oil (or coconut oil)
• 1 1/2 tsp dried oregano
• 1 tsp dried parsley
• 1 tsp dried basil
• 1/2 tsp salt
• 3/4 tsp pepper
• 2 tsp balsamic vinegar

Instructions:

1. Cut up carrots and celery into large chunks (about 1 inch) and place in a food processor.  Chop on high until it is small tiny pieces.  Place in bowl. 
2. Peel and remove hard garlic ends and cut into chunks. Chop up onion into chunks and place in food processor. Again, chop on high until it is small tiny pieces. 
3. Place the oil in a saucepan over med/high heat. Once the pan is hot add onion/garlic mixture. Cook for about 5 minutes stirring occasionally. Add carrot and celery and cook for another 5 minutes.  
4. While the veggies are cooking add 1/4 to 1/2 cup of spinach (I cram as much spinach into a measuring cup) to processor and chop on high until it is small tiny pieces. 
5. Add tomato sauce, spices and chopped spinach to veggie mixture. Reduce heat to low/med.  
6. Finally add vinegar and stir in.  Simmer on low for 30-40 minutes, stirring occasionally. 

Veggie Packed Meatballs

Serves:4-6

Prep Time:10 minutes

Cook Time:30-40 minutes 

Total Time:40-50 minutes

Instructions:

• 2 1/2 lbs ground chicken thigh (or preferred ground meat, half veal and half beef are a good option)
• 1/2 onion
• 3 large garlic cloves
• 1 carrot (peeled)
• 1/4 to 1/2 cup baby spinach
• 1/2 cup almond meal (Bob Mills will work for this)
• 1/4 cup fresh parsley or 1 tsp dried parsley
• 1 1/2 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp pepper
• 1/2 tsp salt
• 1-2 TBSP olive oil

Instructions:

1. Place ground chicken in large bowl.
2. Peel and remove hard garlic ends. Roughly chop onion, garlic and carrots into large chunks and add to food processor. Add spinach (and fresh parsley) and chop on high until it is small tiny pieces. Add to chicken bowl.
3. Add remaining ingredients to bowl and mix by hand. *Tip - wet hands with a little water to prevent meat from sticking.
4. Place oil in large skillet/pan over med/high heat. 
5. Roll meat mixture into about 2 inch round balls.  Don't forget to wet hands a little. 
6. Place meatballs into hot skillet/pan and cook 3-4 minutes. Turn and continue to cook 3-4 minutes. Repeat until all sides are brown and cooked throughly. 

*You may need cook the meatballs in batches depending on how many  will fit in your pan, you don't want to overcrowd the pan.  Makes about 16-20 meatballs. 

Fettuccine Zoodles

Serves:4-6

Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes

Ingredients:

• 2-3 zucchini 
• 4 cups water (or enough to fill your medium to large pot a little over half way)
• 1 TBSP salt

Instructions:

1. Add water and salt to medium/large pot and boil on high.  
2. Chop zucchini ends off. 
3. *Optional, you can keep skin on or remove. With a peeler, peel skin off of zucchini.
4. Start in one section and with the peeler, peel the full length of the zucchini to create long thin strips. Do this in one section until you get to the center/seeds and stop.  Once you reach the center, turn and again create long thin strips until you reach the center. Repeat until you only have the center left.  
5. Once water is boiling, cook fettuccine in batches. I take a large handful and add to water. Separate with fork and cook for one minute. Remove zoodles and place in colander, let drain. Repeat until all zoodles are cooked. 

*OPTIONAL: You can also opt not to cook the zoodles. As long as you peel them thin enough they will loose some bite and slightly cook from the hot gravy. They taste good either way but they are more noodle-like cooked.