NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

1 large Egg Egg

1 tbsp Nutritional yeast

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.5 tsp Dried oregano

0.5 cup Marinara sauce (no sugar added)

2 cup Zucchini noodles

0.5 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

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

• 3

  Gently mix the ingredients by hand until just combined, ensuring you do not overwork the meat to maintain a light and tender texture.

• 4

  Roll the mixture into 12 even-sized meatballs and arrange them on the prepared baking sheet with space between each.

• 5

  Bake the meatballs for 15 to 18 minutes, or until they are golden brown and reach an internal temperature of 160°F.

• 6

  While the meatballs are in the oven, pour the marinara sauce into a large skillet and warm it over medium-low heat.

• 7

  In a separate non-stick pan, heat the olive oil and lightly sauté the zucchini noodles for 2 to 3 minutes until they are tender but still have a slight bite.

• 8

  Carefully transfer the baked meatballs into the skillet with the warm marinara sauce, tossing gently to coat them thoroughly.

• 9

  Plate the zucchini noodles and top with the saucy meatballs, serving immediately while hot.