Zoodles and Meatballs
A classic, comforting Italian dinner made light, clean, and completely guilt-free! Juicy, flavorful meatballs made from grass-fed beef are seasoned with sweet onion and savory Italian herbs, then baked right in a rich marinara sauce until tender. Served over a fresh bed of zucchini noodles, it gives you all that cozy, nostalgic spaghetti-and-meatballs satisfaction without the heavy, post-pasta food coma.
Ingredients
- 1 lb Grass fed ground beef
- 1/2 jar marinara
- Sprinkled Italian seasoning
- Sprinkled Nutritional yeast
- 1/2 Chopped sweet onion
- 6 Grissini Breadsticks crushed skip this step and add 1 egg into the mixture if you don't want bread at all. I don't eat nut thins on days I use grissini
- fresh basil chopped or garnish
- Zucchini Noodles Vegetti pictured
Instructions
- Mix meat with seasonings, make 1-1.5 inch balls. Place in baking dish. Pour sauce over meatballs and bake at 400° for 40 mins.
- Serve over raw zucchini noodles. If you prefer softer noodles, microwave a few minutes and drain off the water.
Notes
OPTIONAL: add cottage cheese over the top of meatballs and heat a bit longer for melted cheese. You can also add more sauce on top when ready to serve.
Zoodles and meatballs is anti-inflammatory, naturally gluten-free meal. Grass-fed beef provides high-quality protein and more heart-healthy omega-3s, while fresh zucchini noodles keep it light, hydrating, and low in carbs. A sprinkle of nutritional yeast adds extra B vitamins and a savory finish.
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