Giant Meatball and Zoodles
Meal: 291 cal Protein: 15g Carbs: 16g Fat: 20g
This lovely dish is so ridiculously light in calories and simultaneously bold in flavors. We have smart swapped spaghetti with zoodles and swapped half the ground beef with riced broccoli. Most find the half meat, half broccoli meatballs more tender than full beef and lighter in calories. I love the zoodles, but you can always add a couple ounces of spaghetti for an additional 90 calories or a ½ ounce cheese garnish for 50 calories.
Ingredients
- ½ Lb Ground Beef
- 1 C Broccoli , riced
- 1 Eggs
- 2-3 Cloves Garlic , minced
- ½ C Almond Flour
- ¼ C Parsley , diced
- ¼ C Dehydrated Onions
- 2 Tbsp Marinara
- 1 Tbsp Italian Seasoning
- Sea Salt & Pepper
- 1 Jar Marinara (less 2 tbsp for the Meatballs)
- 3 Tbsp Olive Oil
- 1 Medium Onion , diced
- 3 Cloves Garlic , minced
- Sea Salt & Pepper
- 2-3 Packages Zoodles
Directions
- PreHeat Oven to 375F.
- In Mixing Bowl, combine all ingredients. Chill for 30 minutes in refrigerator. Then, scoop into 10 large meatballs. Set Aside.
- In a ceramic baking dish, place meatballs and bake for 20 minutes. Cover in marinara, return to oven and cook for 20 minutes more or until cooked through. Remove from oven and set aside.
- In saute pan over medium, heat oil. When hot, add onion and cook until soft. Add garlic and seasonings – cook until fragrant. Add zoodles and cook until softened and lightly caramelized – 2 to 3 minutes.
- Place zoodles in Martini glass. Top with meatball and a bit of extra sauce. Garnish with parsley and freshly grated parmesan cheese.
