Whole30 Chicken and Green Olive Meatballs with Smoked Paprika Tomato Sauce
  • 1/3cup onion(s)chopped
  • 2TBSP Ghee
  • 1tsp Italian Ghee
  • 28oz tomatoesfire-roasted, undrained with the juice
  • 6oz tomato paste
  • 2tsp oreganodried,crushed
  • 1tsp paprikasmoked
  • Himalayan pink salt
  • peppercorns, blackground
  • 1lb chickenor turkey, ground
  • 1/4cup onion(s)finely chopped
  • 2tbsp pitted green olivechopped
  • 1-1/2tsp Italian seasoning
  • 1tsp fennel seedsseeds, crushed
  • 1/2tsp Himalayan pink salt
  • 1/4tsp garlicpowder
  • 1/4tsp red pepper flakes
  • 1 spaghetti squashcooked , shredded into noodles
  • parsleyfreshly chopped
  1. Preheat oven to 375 degrees F.
  2. Heat all the ghee in large pan on medium heat.
  3. Add onion and cook until translucent.
  4. Add tomatoes (undrained) and tomato paste, oregano, and paprika, and bring to a simmer.
  5. Reduce heat, cover, and cook for 20 minutes.
  6. Remove lid, and simmer an additional 10 minutes.
  7. Cover a baking sheet with parchment paper.
  8. Put chicken, onion, olives, Italian Seasoning, fennel seeds, salt, garlic powder, and red pepper flakes in a large mixing bowl and throughly combine.
  9. Shape meat into about 20 meatballs roughly an inch and a half across, and evenly space on baking sheet.
  10. Put tray with meatballs in oven for 15 to 20 minutes. Make sure the core temp reaches at least 160 degrees Fahrenheit.
  11. Serve on a bed of spaghetti squash that has been cooked and noodled. Cover with sauce, then finish with a bit of parsley on top.