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Italian Sausage Meatballs with Lemon Zest Garlic Zoodles

8 Cloves of Garlic, 7 sliced thin, 1 grated

1/2 cup plus 2 T Extra Virgin Olive Oil

1 large lemon, zested and juiced

1 cup almond flour

1 egg

3 cups finely chopped arugula, spinach or parsley

1 pound sweet Italian Sausage, casings removed

1 pound Spicy (hot) Italian Sausage, casings removed

1 cup finely diced onion

1 1/2 cups shredded gruyere cheese

Salt and Pepper

16 oz package pasta, gluten free pasta or Zoodles

(No grain pasta option is to thinly slice 1 red pepper, 1 green pepper and 1 zucchini and sauce.)

In a small pan, cook the sliced garlic in 1/2 cup olive oil over low heat until garlic is golden brown and fragrant. Remove from heat and stir in there lemon est.

in mixing bowl, use your hands to blend sausage, almond flour, arugula, and cheese. Form into meatballs.

In a large skillet, heat the 2 T olive oil over high heat, add the meatballs and cook until well browned, about 5 minutes, shifting sides throughout the process. Add 1 cup of water, salt and pepper, cover and reduce heat to low and continue to cook through.

Bring a large pot of salted water to boil, add pasta and cook through. Or, sauce the peppers and zucchini.

Drain pasta, return to pain and add olive oil/lemon zest mixture and lemon juice. Or, add olive oil/lemon zest mixture and lemon juice to zucchini/pepper mix, if using this alternate.

Place pasta (or zucchini blend) on a platter and top with meatballs for a beautiful presentation.  Grate fresh parmesan on top, if desired.

Lemon Zesty Zoodles

Zucchini

Onion

Red Pepper

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