Raw Spaghetti and Meatballs [30 Days in the Raw, Day 13]
Consuming raw meat should only be done with the strictest of safety precautions. Please read this first and understand that consumption of any raw foods is done at your own risk.
I love pasta. My body, on the other hand, does not love pasta. This unfortunate fact is the bane of my nutritional existence.
So I’ve learned how to get creative.
But I never considered that this was something we could eat raw. I always lightly sautéed the veggie noodles, until I read this post by Meg’s Vegucation on raw spaghetti. Duh!! Of course!
So here is my version of spaghetti and meatballs, inspired by Meg’s recipe, but with a primal twist. It was surprisingly yummy!
Ingredients: (these ingredients are all in single serving size. Multiply by the number of people you’re feeding)
- 1 raw zucchini or yellow summer squash
- cold pressed extra virgin olive oil
- ¼ lb 100% grass fed ground bison or beef
- 1 tablespoon raw grass fed butter
- 1 tablespoon fresh basil, chopped
- Lime juice (fresh)
- Sea salt and fresh ground black pepper to taste
Using the spaghetti setting on your veggie spiralizer, spiralize your zucchini and/or yellow summer squash. If they are organic (which I recommend) you can leave the peel on – it adds some nice color contrast. Meg has a good picture of this here.
Drizzle the noodles with olive oil and toss to coat.
Using your hands, mix together the ground meat, butter, and basil, forming little meat balls. (Note: we add the butter to increase the fat content as grass-fed beef is so lean and fat helps protein digestion. The fat also keeps you fuller longer.)
Put the meatballs directly on the plated noodles, and drizzle everything with lime juice. Sprinkle with salt and pepper to taste.
That’s it! You have some seriously delicious and sooooo easy raw spaghetti and meatballs. There are definitely fancier ways of doing this (we’ll try it again with a raw pesto sauce) but this by far is the easiest, simplest, and fastest way to do it. Enjoy!
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