Quick prep, delicious meatballs, and amazing noodle texture in vegetable form that the whole family will love!
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That thing when one of your most used kitchen tools breaks…
Oh I was just devastated when the handle on my spiralizer broke a few weeks back! I use that bad boy all the time…hence the worn out handle!
Of course I would have loved to hit that little Prime button that day and have my new spiralizer on my doorstep in 2 days flat, but until that money tree grows in the backyard, we have to save and budget for this kind of stuff!
So I made use of what I did have…a hand peeler!
The perfect, curly ribbon noodles!
Oh friends! This is pretty much becoming my favorite way to do the veggie noodle thing! Sure it takes a little elbow grease to get a squash completely peeled – honestly it didn’t really take that long, and with a really good, sharp Y-Peeler, it was very easy! I’ve even been doing carrots quicker (which don’t do real well in a spirilizer anyway because they are so thin!)
By the way! Y Peelers are fantastic for little guys who want to help you peel things! My little ones from as young as 2 years old helped peel easy things like carrots and potatoes using this peeler!
Weeknight dinner quick for the whole family
If you have a half hour, you can have this on the table for dinner! Just 10 minutes to prep everything for the oven, and everything roasts in the oven together for 20 minutes! My kids loved the big thick “noodles” and my toddler approved the mild, simple flavor.
What’s in season? Use it!
I roasted these lovely brussel sprouts to fill our bowls because that’s what is around here are decent prices right now. Brussel sprouts get sweet and their leaves get crispy and salty when roasted – they are so good! You could swap the sprouts for asparagus in the spring, broccoli or a mix of summer veg in the summer, and greens or cabbage in the fall.
So…will I buy another spiralizer?
Ummm yes! I do love my peeler, and still plan to use it for ribbon noodles, but have you seen the spiralizers with the downward handles?! They have taken the amazing spiralizer and made it even better! Gravity is on your side with these making veggie noodle making even easier. I’ll come back and let you know how I like it as soon as I am able to buy one! (If you like to use Instagram – hop over there and follow because I’ll probably do a video InstaStory once I get it to show you!)
For now, enjoy my creative efforts in using a hand peeler for a bowl full of irresistible veggie noodles!
Paleo Herb Roasted Grassfed Meatballs and Cabbage with Butternut Squash Noodles
- 1 lb grassfed ground beef
- 1 large handful baby kale or spinach chopped finely
- 2 tsp dried thyme
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/4 tsp sea salt
- 1/4 tsp pepper
- 1 1/2 pounds brussel sprouts halved or quartered depending on their size (or, enough to feed your crew for one meal - I like to fill a full baking sheet for my family of 5)
- 1 medium/large butternut squash peeled with a Y-Peeler into "ribbon noodles", or spiralized into spaghetti or ribbon noodles
- 1 large handful baby kale or spinach chopped finely to mix with the butternut noodles (optional if your kids might be funny about the extra green - it really just looks like herbs and doesn't have a taste though!)
- 8 TB roasting fat of choice for the veggies butter, coconut oil, avocado oil are good choices
- Sea salt and pepper to taste
- Pre-heat the oven to 425 degrees
- Mix the beef, kale, thyme, onion powder, garlic powder, sea salt, and pepper in a small mixing bowl. Roll in to 2 inch balls and place on a Silpat or parchment paper lined baking sheet.
- Toss the brussel sprouts with 4 TB of melted butter, and sea salt/pepper to your taste on a baking sheet.
- Toss the butternut squash noodles with 4 TB of melted butter, chopped kale, and sea salt/pepper to taste on a separate baking sheet. I also like to add a bit of onion and garlic powder to the noodles - of course optional but we like it!
- Roast the meatballs, brussel sprouts, and butternut noodles at 425 degrees for 20-25 minutes, stirring the noodles and brussel sprouts 2 times during the roasting. This will leave the noodles a bit "al dente" - if you prefer them much softer, you can cook another 5-10 minutes. (I use all 3 racks in my oven, one sheet pan on each rack. If you are making a half recipe for a smaller crew, you could fit all the veggies on one tray)
- Serve the meatballs and brussel sprouts over bowls of the butternut noodles. You can add homemade sauces or pestos if you wish too!
More real food recipes you might like ::
- 15 Minute Grain Free Asian Lo Mein
- Kid Friendly Veggie Spaghetti
- 15 Minute Ginger Chicken Stir Fry
- Curry Meatballs over Noodles and Veggies