NUTRITION

SERVINGS

INGREDIENTS

6 oz ground Angus beef (93% lean)

1 tbsp almond flour

1 large egg

2 tbsp Pecorino Romano cheese

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup marinara sauce

2 cups zucchini noodles

1 tsp extra virgin olive oil

PREPARATION

• 1

  In a medium bowl, combine the ground Angus beef, almond flour, egg, 1 tablespoon of the Pecorino Romano cheese, garlic powder, dried oregano, sea salt, and black pepper.

• 2

  Gently mix the ingredients by hand until just combined, being careful not to overwork the meat, then roll into 1.5-inch meatballs.

• 3

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

• 4

  Pour the marinara sauce into the skillet over the meatballs, reduce the heat to low, and cover with a lid to simmer for 8-10 minutes until cooked through.

• 5

  While the meatballs simmer, lightly sauté the zucchini noodles in a separate non-stick pan over medium-high heat for 2-3 minutes until just tender but not watery.

• 6

  Divide the zucchini noodles between plates, top with the meatballs and sauce, and garnish with the remaining tablespoon of sharp Pecorino Romano cheese.