Creamy Lemon Pasta and Meatballs
The most creamy, lemony, delicious pasta and meatballs. Get this, they are completely dairy free, gluten free, and whole 30 compliant! Delicious and healthy!
Equipment
- Ninja Blender
Ingredients
For the Meatballs
- 1 lb ground beef
- 2 tbs dijon mustard
- 1 egg
- ¼ cup coconut flour
- 2 tbs coconut aminos
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon lemon juice
For the Sauce
- 2 tablespoon olive oil
- 1 cup cashews
- 2 garlic cloves minced
- 1 small onion chopped
- ⅓ cup almond milk
- ½ cup coconut milk full fat
- ¼ cup lemon juice
- 1 cup chicken broth
Pasta
- 1 lb gluten free pasta
Instructions
- Boil about 2 cups of water and pour it over the cashews and then cover with tin foil to trap the heat.
- Combine all of the meatball ingredients and form into about 12 meatballs.
- Heat the olive oil in the cast iron skillet. Place meatballs in the skillet and brown on all sides for about 2-3 minutes. Remove from the skillet.
- Add onion and garlic in the skillet. Cook until onions are translucent and garlic is fragrant.
- Add in chicken broth, and place the meatballs back into the pan. Cover and bring to a simmer for about 10 minutes.
- Drain the cashews and add them into the blender. Add in the coconut milk, almond milk and lemon juice. Blend until smooth.
- Add in the cream mixture to the meatballs. Turn down the heat and bring the sauce to a low simmer.
- Cook the pasta by the box directions.
- Serve the meatballs over the pasta and pour sauce over pasta. Enjoy!
Notes
Store in the fridge in a tupperware for up to five days.
Nutrition
Serving: 3meatballsCalories: 1062kcalCarbohydrates: 105gProtein: 40gFat: 56gSaturated Fat: 20gCholesterol: 121mgSodium: 677mgPotassium: 719mgFiber: 7gSugar: 4gVitamin A: 59IUVitamin C: 13mgCalcium: 86mgIron: 7mg
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