Thai Basil Beef Balls & Pesto Zucchini Noodles with Tomatoes

Tonight I was super hungry, so I made a few different things!  First off I found some BBQ pulled pork in the fridge and decided to make some pulled pork nachos as an app!  Yum!  Anytime I can order this out I do!

Cooked Pulled Pork -Blue Corn Tortilla Chips, Shredded Cheese, Jalepeno's, Diced Onion & Tomato with a squeeze of Lime!  Delish!

Our main entree was Thai Beef Balls. I got this recipe from http://www.health-bent.com/beef/paleo-thai-basil-meat-beef-balls 

I made only a 1/2 recipe as I had to share the ground beef with the kids plus I wanted to see if these were gonna be any good--they ate taco's for dinner!

Ingredients

• 4 cloves garlic, minced
• 2 lbs ground beef (preferably 80/20)
• 1/2 c almond flour
• 2 eggs
• 1 roasted red pepper, about 1/3 c, chopped
• 1/4 c wheat-free soy sauce or coconut aminos
• 1 t fish sauce
• 1 t sriracha, chile sauce or hot sauce
• 1 handful of fresh basil leaves chopped
• 1 lime, zested
• salt

Method

Preheat your oven 400ºF.

In a small skillet, heat up a teaspoon or 2 of fat of your choice and saute the garlic until it’s golden, but not brown.

In a large bowl, whisk together all ingredients (except the beef). Now add the beef and mix well, making sure everything is thoroughly combined.

Portion out the mixture, using a cookie scoop, onto a parchment or silicone/silpat lined baking sheet.

Pop in the oven until cooked through, and the tops have slightly browned (you may need to switch to broil), about 20-30 minutes.

Here is the side I made to go with it............

           

                Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

Raw Zucchini Noodles with Tomatoes and Pesto
Skinnytaste.com
Servings: 4 • Size: 1 1/4 cups • Old Pts: 3 pts • Points+: 4 pts
Calories: 148 • Fat: 12 g • Carb: 9 g • Fiber: 3 g • Protein: 4 g • Sugar: 3 g
Sodium: 102 mg (without salt)  • Cholesterol: 4 mg

Ingredients:

For the Pesto:

• 1 cup packed fresh basil
• 1 clove garlic
• 1/4 cup fresh grated parmesan cheese
•  kosher salt & pepper to taste
• 3 tbsp extra virgin olive oil

For the zoodles:

• 21 oz (3 medium or 4 small) zucchinis
• 1 cup heirloom grape or cherry tomatoes, halved
• kosher salt and black pepper to taste

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Set aside.

Spiralize the zucchini, cut it into smaller strands if they are too long and place them in a work bowl. Toss with the pesto and tomatoes and season with salt and pepper as needed.