Beef Meatballs with Zucchini

· 45 min · Beef · low-carb, high-protein

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Ingredients

• 3/4 lb ground beef (85% lean)
• 3/4 lb zucchini
• 3/4 cup marinara sauce, no added sugar
• 1/4 cup parmesan cheese, grated
• 1 large egg
• 1/4 cup almond flour
• 3/4 tbsp olive oil
• 3/4 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 400°F for 10 minutes, until preheated.
2. In a large bowl, mix the ground beef, egg, almond flour, Parmesan, Italian seasoning, garlic powder, salt, and pepper with clean hands until just combined; stop once no dry patches remain so the meatballs stay tender.
3. Roll the mixture into 12 meatballs about 1 1/2 inches wide and set them on a rimmed baking sheet.
4. Bake the meatballs at 400°F for 18-22 minutes, until browned and the centers reach 160°F.
5. While the meatballs bake, cut the zucchini into 1/2-inch half-moons.
6. Heat olive oil in a large skillet over medium heat for 1 minute, until it shimmers, then add the zucchini.
7. Cook the zucchini for 6-8 minutes, stirring every 2 minutes, until lightly browned and tender but not mushy.
8. Warm the marinara in a small saucepan over low heat for 5 minutes, stirring occasionally, until steaming but not bubbling hard.
9. Serve the meatballs and zucchini with warm marinara spooned over the top.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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