Italian Zucchini Noodle Meatballs

Name: Italian Zucchini Noodle Meatballs
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 0.5 pound ground beef (lean); 0.25 cup yellow onion (finely minced); 3 clove garlic (minced); 0.25 cup almond flour; 0.25 cup fresh parsley (chopped); 0.75 teaspoon kosher salt; 0.5 teaspoon black pepper; 1 egg (large); 1 tablespoon olive oil; 0.5 yellow onion (chopped); 1 can crushed tomatoes; 0.5 cup water or vegetable broth; 1 teaspoon dried oregano; 0.5 teaspoon dried basil; 2 zucchinis (large, spiralized into noodles); 2 tablespoon Parmesan cheese (freshly grated)

Lean ground beef meatballs simmered in a rich, low-carb tomato sauce, served over spiralized zucchini noodles for a comforting yet healthy Italian-inspired meal.

Prep: 25 min
Cook: 35 min
Total: 1 hr
Servings: 2
Cuisine: Italian
Difficulty: Medium
Cost: $5.76/serving

Dietary

Halal
Gluten-Free
Soy-Free
High-Protein
High-Fiber

Ingredients

0.5 pound ground beef (lean)
0.25 cup yellow onion (finely minced)
3 clove garlic (minced)
0.25 cup almond flour
0.25 cup fresh parsley (chopped)
0.75 teaspoon kosher salt
0.5 teaspoon black pepper
1 egg (large)
1 tablespoon olive oil
0.5 yellow onion (chopped)
1 can crushed tomatoes
0.5 cup water or vegetable broth
1 teaspoon dried oregano
0.5 teaspoon dried basil
2 zucchinis (large, spiralized into noodles)
2 tablespoon Parmesan cheese (freshly grated)

Instructions

In a large bowl, combine the ground beef, finely minced 1/4 cup yellow onion, 1 minced garlic clove, almond flour, 1/4 cup fresh parsley, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and the large egg. Mix gently until just combined (do not overmix).
Form the mixture into 10-12 small meatballs.
Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides, about 5-7 minutes. Remove browned meatballs from the skillet and set aside.
Add the remaining 1/2 tablespoon olive oil to the same skillet. Add the 1/2 chopped yellow onion and cook until softened, about 3-4 minutes. Stir in the remaining 2 minced garlic cloves and cook for 1 minute until fragrant.
Pour in the crushed tomatoes, water or vegetable broth, dried oregano, dried basil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a simmer, then return the browned meatballs to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through and tender, stirring occasionally.
While the meatballs simmer, prepare the zucchini noodles. Heat a separate skillet over medium heat for 2-3 minutes. Add the zucchini noodles and sauté for 3-5 minutes, just until tender-crisp. Do not overcook or they will become watery.
Serve the Italian zucchini noodle meatballs with the tomato sauce over the sautéed zucchini noodles. Garnish with freshly grated Parmesan cheese, if desired.

Notes

To prevent watery zucchini noodles, don't overcook them; they should remain slightly firm. If you don't have a spiralizer, you can use a vegetable peeler to create wide ribbons.

Nutrition (per serving)

Calories: 427
Protein: 37 g
Carbohydrates: 26.6 g
Fat: 21 g
Fiber: 9 g
Sodium: 1289 mg
Saturated Fat: 7.4 g
Sugar: 10.4 g
Cholesterol: 182 mg