NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground beef (93% lean)

1 large Egg

0.5 cup Tomato puree

1 cup Zucchini

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Onion powder

1 tsp Dried oregano

PREPARATION

• 1

  In a large mixing bowl, combine the ground beef, egg, sea salt, black pepper, garlic powder, onion powder, and half of the dried oregano until well integrated.

• 2

  Gently roll the beef mixture into 6 to 8 evenly sized meatballs.

• 3

  Heat the olive oil in a non-stick skillet over medium heat and sear the meatballs for 2-3 minutes per side until a golden-brown crust forms.

• 4

  Pour the tomato puree and the remaining dried oregano into the skillet, then reduce the heat to low.

• 5

  Cover the skillet and simmer for 8-10 minutes or until the meatballs are cooked through and the sauce has thickened slightly.

• 6

  While the meatballs simmer, spiralize the zucchini and lightly sauté it in a separate pan for 2 minutes until just tender but still crisp.

• 7

  Plate the zucchini noodles and top with the meatballs and marinara sauce.