NUTRITION

SERVINGS

INGREDIENTS

8.5 oz ground beef (93% lean)

0.5 cup zucchini

0.5 cup carrots

0.5 tbsp almond flour

1 tsp garlic powder

1 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Grate the zucchini and carrots using the fine side of a box grater to ensure they are small enough to 'hide' in the meat.

• 3

  Place the grated zucchini in a clean kitchen towel or paper towel and squeeze firmly to remove as much excess moisture as possible.

• 4

  In a large mixing bowl, combine the ground beef, squeezed zucchini, grated carrots, almond flour, garlic powder, onion powder, sea salt, and black pepper.

• 5

  Using your hands, gently mix the ingredients together until the vegetables and seasonings are evenly distributed, being careful not to overwork the meat.

• 6

  Scoop about 1.5 tablespoons of the mixture at a time and roll into small, uniform meatballs, placing them on the prepared baking sheet.

• 7

  Lightly brush the tops of the meatballs with the extra virgin olive oil to help them brown.

• 8

  Bake for 15 to 18 minutes, or until the internal temperature reaches 160°F and the exteriors are slightly golden.

• 9

  Remove from the oven and let the meatballs rest for 5 minutes before serving to lock in the juices.