Paleo Russian Zucchini Noodle Piroshki with Garlic Dill Sauce
A flavorful russian snack perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Gluten-free (No gluten ingredients), Dairy-free (No dairy ingredients), Nut-free (No nut ingredients) - Eggs are included in the recipe
Ingredients
- 4 large zucchinis
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- Salt and pepper, to taste
- Olive oil
- Fresh dill, chopped
- Garlic powder
- Eggs for egg wash
Instructions
- Spiralize the zucchinis into noodle like shapes using a spiralizer or a julienne peeler. In a pan, heat olive oil and sauté onion until translucent, then add garlic and cook for another minute. Add ground beef and cook until browned. Stir in tomato paste, salt, pepper, and fresh dill. Cook for 5 minutes over low heat. Set aside to cool. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In a bowl, mix together the zucchini noodles and beef mixture. Place a heaping spoonful of the mixture onto the parchment paper, then wrap it up into a piroshki shape. Brush each piroshki with an egg wash for a golden brown finish. Bake in the oven for 20 25 minutes until the piroshkis are crispy and cooked through.
Chef’s Insight
The key to the perfect piroshki is ensuring the zucchini noodles are not too wet before mixing with the beef mixture.
Notes
Feel free to adjust the seasoning according to personal taste preferences.