Crockpot Spaghetti and Pesto Meatballs

Ingredients

• •1 lb ground beef
• •3 Tablespoons basil pesto
• •3 tablespoons avocado oil
• •2 cups beef broth
• •2 zucchinis
• •sea salt
• •2 Tablespoons basil leaves

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Method

From foodista.com — read the original

1. 1In a bowl, mix together the ground beef and AIP basil pesto. Form small meatballs from the mixture.
2. 2Add the avocado oil to a frying pan and brown the meatballs (in batches).
3. 3Place the meatballs into a crockpot along with the beef broth. Cover and cook for 4 hours, spooning the broth over the meatballs every now and then. Spiralize the zucchinis into noodles.
4. 4To cook the zucchini noodles, take a little broth (approx. 1/4 cup) from the crockpot and place into a large pan over high heat.
5. 5Add the zucchini noodles and toss well to coat, cooking the zucchini until all the moisture in the pan has evaporated and the zucchini has cooked through (this won't take longer than a minute or two.) Season the zucchini with salt and serve topped with the meatballs.
6. 6Garnish with torn basil leaves.