NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Ground beef (93% lean)

3.5 oz Ground pork

1 large egg

0.5 cup zucchini

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp onion powder

1 tbsp fresh parsley

PREPARATION

• 1

  Grate the zucchini using a box grater and place it in a clean kitchen towel; squeeze firmly to remove as much moisture as possible.

• 2

  In a large mixing bowl, combine the ground beef, ground pork, egg, squeezed zucchini, sea salt, black pepper, garlic powder, onion powder, and chopped fresh parsley.

• 3

  Gently mix the ingredients by hand until just incorporated, taking care not to over-compress the meat which can lead to a tough texture.

• 4

  Portion the mixture and roll into 8 to 10 uniform meatballs, roughly the size of a golf ball.

• 5

  Heat the avocado oil in a large cast-iron or non-stick skillet over medium-high heat until the oil shimmers.

• 6

  Carefully place the meatballs in the skillet, ensuring they are not crowded to allow for proper browning.

• 7

  Sear the meatballs for 4-5 minutes per side, turning carefully with tongs, until a deep golden crust forms and the internal temperature reaches 160°F.

• 8

  Remove from the heat and let the meatballs rest for 2 minutes before serving to allow the juices to redistribute.