Summer Squash Meatball Casserole

Ingredients:

• 2 tablespoon(s) bacon fat
• 2 clove(s) garlic (minced)
• 2 small zucchinis (shredded)
• 2 small yellow squash (shredded)
• 1 red onion (shredded)
• 1 tablespoon(s) cumin
• 1 tablespoon(s) coriander
• 2 teaspoon(s) smoked paprika
• 2 teaspoon(s) cayenne pepper
• 1 lbs grass-fed ground beef
• 1 14 oz. can of diced tomatoes
• salt and pepper, to taste
• fresh parsley, roughly chopped

Instructions:

1. Preheat oven to 350 degrees.
2. Use a grater or shredding attachment on a food processor to shred the zucchini, squash and red onion.
3. Place a large cast iron skillet over medium heat, add bacon fat and minced garlic, then add the zucchini, squash and onion.
4. Let vegetables cook down until soft, then add ½ tablespoon cumin and coriander, 1 teaspoon of smoked paprika and cayenne pepper and a bit of salt and pepper to the vegetables and mix around to coat.
5. Then add the diced tomatoes.
6. Place ground beef in a bowl along with the rest of the spices and some salt and pepper. Form into meatballs. I made 9 meatballs with the pound of meat.
7. Press each meatball into the vegetable mixture.
8. Place in the oven and bake for 25-30 minutes, until meatballs are cooked through.
9. Add fresh parsley on top.

Recipe by paleomg.com