NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

1 large Egg

1 tbsp Almond flour

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tsp Olive oil

0.5 cup Marinara sauce (no sugar added)

1 medium Zucchini

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  In a large mixing bowl, combine the ground beef, egg, almond flour, sea salt, black pepper, garlic powder, and dried oregano.

• 3

  Mix the ingredients by hand until just combined, being careful not to overwork the meat, then roll into 1-inch meatballs.

• 4

  Place the meatballs on the prepared baking sheet and bake for 15-18 minutes until browned and cooked through.

• 5

  While the meatballs are baking, use a spiralizer to create zucchini noodles and set them aside.

• 6

  Heat the olive oil in a large skillet over medium heat and sauté the zucchini noodles for 2-3 minutes until slightly softened but still crisp.

• 7

  Warm the marinara sauce in a small saucepan over low heat until simmering.

• 8

  Toss the cooked meatballs gently in the warm marinara sauce to coat them thoroughly.

• 9

  Plate the zucchini noodles, top with the meatballs and sauce, and garnish with chopped fresh parsley.