Lunchbreak: KitchFix chef Josh Katt makes spaghetti and meatballs

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Paleo Spaghetti

1 medium spaghetti squash
2 Tbs organic extra virgin olive oil
1 Tbs basil, chiffonade
1 cup organic carrots, spiralized
1 cup organic zucchini, spiralized
salt and pepper to taste

Split the squash in half, remove the seeds, and place flesh-side down into a 375° F oven for 30 minutes.  When finished, flip the squash over and let it cool.  Once cool, using a large spoon, scoop the flesh from the skin and into a large bowl.  Fluff with a fork. Prepare a boiling pot of water with a touch of salt to blanch the zucchini noodles and carrots. While the water is heating up, use a spiralizer to spiralize 1 medium sized carrot, and a small zucchini. Blanch the carrots first for about 2-3 minutes, then blanch the zucchini for about 1 minute.  Strain thoroughly and add to the spaghetti squash bowl. Mix the vegetable noodles together, season with olive oil, fresh chiffonade basil, and salt and pepper to taste.

Organic Tomato and Kale Sauce

1-28.8 oz can organic crushed tomatoes
1 Tbs organic tomato paste
1 cup water
1/4 cup organic onion, chopped
1 Tbs garlic
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried fennel seed
1 cup baby kale
2 Tbs coconut oil
salt and Pepper to taste

Begin by using a small saucepot to sauté the onions in the coconut oil until translucent. Next, add the garlic and cook for 1 minute.  Then, add the spices, stirring frequently. Add the canned tomatoes, and then fill the tomato can 1/3 full of cold water and add to the saucepot. Season the tomato sauce with salt and pepper, and then taste.  Adjust with spices or seasonings. Let the sauce simmer for 15-20 minutes over low heat. After 15 minutes, add the meatballs and continue to cook for 5 minutes.

Makes 15-20 meatballs

3/4 pound 100% grass-fed ground beef
1/4 pound pasture-raised ground pork
1 pasture-raised egg
1/4 cup almond flour
1/4 cup chopped organic onion
2 Tbs organic carrots, chopped
2 Tbs dried basil
2 Tbs dried oregano

Begin by sauteéing the onions and carrots in coconut oil until translucent.  After cooking, let them cool slightly. In a large bowl add the sautéed veggies, the ground meats, eggs, almond-flour, dried herbs, salt and pepper.  Mix well. With the meatball mix fully mixed, form meatballs just smaller than a golf ball and place on a parchment lined baking tray. Bake in a 375 F oven for 12-15 minutes, or until completely cooked.

Lemon-Chili Broccoli

2 hearts of broccoli, broken into florets
1 Tbs lemon zest
3 Tbs coconut oil
small pinch of chili flakes
salt and pepper to taste

Place the florets into a large bowl and toss with melted coconut oil, lemon zest, and chili flake.  Season with salt and pepper. Place in a 375 F oven for 12-15 minutes or until slightly browned and cooked through.

Assembly of all dishes

Place vegetable noodles into a large bowl and pour the sauce, and the meatballs over them.  Toss the noodles with the sauce slightly.
Place the broccoli around the edges of the bowl and serve.
Garnish with fresh basil.

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1 Comment

  • Nadja Croft

    Loved, loved, loved this lunchtime segment! I look forward to trying this recipe and will be looking “kitchfix” up for other great ideas!

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