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5 from 4 votes

Paleo Herb Roasted Grassfed Meatballs and Cabbage with Butternut Squash Noodles

Quick prep, delicious meatballs, and amazing noodle texture in vegetable form that the whole family will love!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Paleo meatball recipe, Paleo meatballs, sheet pan dinner
Servings: 4 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 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

Instructions

  • 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!