This is a new staple in our weekly rotation – a meal perfectly built on protein, fiber & good fats that will keep you satisfied and feeling light and lean. It’s also so easy to make and I like to freeze and leftover cooked meatballs for when I need something quick on hand.
Ingredients: (preferably organic)
- 1 pack ground turkey or chicken
- ½ cup shredded zucchini
- ½ cup almond flour
- 2 tbsp ground flaxseed
- ½ lemon, zested
- 1 tsp zataar or dried oregano
- ½ tsp pink Himalayan salt
- A dash of black pepper
- 3-4 zucchini, spiraled
- 1 tbsp olive oil
- pink Himalayan salt, to taste
- your tomato sauce of choice
- fresh parsley & basil, finely chopped
Directions:
01. Pre-heat the oven to 200C and prepare a baking sheet lined with parchment paper.
02. In a bowl, combine the ground meat, zucchini, almond flour, flaxseed, lemon zest, zataar or oregano, pink salt and black pepper. Form golf ball sized meatballs and line them up on the prepared baking sheet.
03. Spray the meatballs with avocado oil and bake in the oven for 30 min until golden brown.
04. In a large pan, warm up the olive oil and sauté the zucchini noodles for 5 minutes until tender but still firm. Season with pink Himalayan salt.
05. Warm up the tomato sauce and assemble your plates with the zucchini noodles at the bottom, top with tomato sauce, meatballs and sprinkle with fresh herbs. Enjoy!
