Gluten-Free, Meatball Casserole

Servings: 4
Preparation Time: 40 minutes

Ingredients:

• 1 pound ground beef, bison or turkey
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon ground coriander
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1 tablespoon coconut oil
• 1 spaghetti squash, cooked and strands removed
• 2 cups collard greens
• 1 cup spinach
• 8 ounces ricotta cheese
• 1 onion, sliced
• 1 garlic clove, minced
• 2 Roma tomatoes, thinly sliced
• 1 cup shredded cheese (or dairy-free), optional
• 1 cup pasta sauce

Directions:

In a large bowl, combine ground beef, fennel, coriander, basil, and oregano. Mix and form into 1–2-inch meat balls. Place meatballs in a large skillet with about 1 tablespoon coconut oil. Cook on each side for about 8–10 minutes or until cooked through.

Place spaghetti squash strands in a greased 9 x 9-inch baking dish. Mix in collard greens, spinach, ricotta cheese, onions, and garlic. Top mixture with meatballs. Top meatballs with tomato slices and shredded cheese. Pour over pasta sauce.

Bake at 350 degrees F for about 30 minutes.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes and photos here!

Servings: 4
Preparation Time: 20 minutes

Ingredients:

• 2 yellow onions
• 2 pounds ground lamb
• 1 1/2 teaspoons ground cumin
• 1 egg, lightly beaten
• salt to taste
• Virgin Coconut Oil, as needed
• 1 1/2 tablespoons curry powder
• 3/4 cup plus 2 tablespoons red wine
• 14.5-ounce can diced tomatoes OR 2–3 fresh tomatoes, diced
• 4 cloves garlic, peeled but left whole
• 1 tablespoon ground coriander
• 1/2 tablespoon garam masala (optional)

Directions:

Finely chop one yellow onion and mix it into the lamb. Add the ground cumin, egg, and salt to taste (about 2 teaspoons). Mix together well. Set aside.

Prepare the sauce:

Chop the second onion. Heat some oil in a large soup pot. Cook the chopped onion for a few minutes until it turns golden; do not let it brown.

Add curry powder, lower heat, and add half the wine and the tomatoes. Let the sauce bubble on low heat until the oil rises to the surface.

While the sauce is simmering, form the meat into 1 1/2-inch meatballs. Handle the meat as little as possible.

Carefully add the meatballs to the pot. Add remaining wine and the whole garlic cloves. Cover and simmer. Add a bit of salt to the sauce, if needed.

When the meatballs are half cooked, add the ground coriander.

When finished cooking, turn off heat and sprinkle a half tablespoon of garam masala over the top of the stew. Cover and let sit for a while, at least 15 minutes.

Serve with basmati rice and mango chutney.

Recipe submitted by Simi, Los Angeles, CA.

Recipe prepared by Sarah Shilhavy using grass-fed lamb and photographed by Jeremiah Shilhavy.

Submit your recipe here!