NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean Ground Beef (95% lean)

1 large Egg

1 tbsp Almond Flour

1 medium Zucchini

1 medium Tomato

1 Garlic Clove

1 tsp Olive Oil

2 tbsp Fresh Basil

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a bowl, combine the lean ground beef, egg, almond flour, salt, and pepper. Mix well until just combined to form the meatball mixture.

• 3

  Shape the mixture into small meatballs, roughly 1 to 1.5 inches in diameter.

• 4

  Place the meatballs on a baking sheet lined with parchment paper and bake for 15-18 minutes, or until cooked through.

• 5

  While the meatballs are baking, spiralize the zucchini to create noodles. Set aside.

• 6

  For the sauce, roughly chop the tomato and mince the garlic. In a small saucepan, heat the olive oil over medium heat and sauté the garlic until fragrant.

• 7

  Add the tomatoes to the pan and cook for 3-4 minutes until they begin to break down, then stir in the fresh basil. Season with salt and pepper to taste.

• 8

  Lightly sauté the zucchini noodles in a non-stick pan for 1-2 minutes to warm them, being careful not to overcook.

• 9

  Serve the warm zucchini noodles topped with the baked meatballs and drizzle with the fresh tomato basil sauce.