International•healthy
Meatball Zoodles
Serves 4-6
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g minced beef
- 1 tsp onion powder
- 1 tsp garlic salt
- Black pepper to taste
- 1 egg
- 1/4 cup almond meal/flour
- 2 tsp coconut aminos (or soy sauce if not whole 30)
- 2 tsp fish sauce (I use red boat, which is compliant)
- 1 can (410g tomato puree)
- 1 can (411g diced tomatoes)
- 1/2 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1 tbsp carob powder (optional)
- Salt and black pepper
- 1 tbsp olive oil
- 3-4 medium zucchini (spiralised)
- Chopped Italian parsley
Instructions
- 1
In a large mixing bowl, add all the ingredients for meatball, and mix until combined.
- 2
Shape meatballs into golf ball size and set aside.
- 3
In a pan over medium heat, add olive oil.
- 4
Then saute onion until translucent and soft.
- 5
Add garlic to cook for 30 seconds.
- 6
Pour in tomato puree, diced tomatoes, basil, oregano, parsley, thyme, and carob.
- 7
Season with salt and black pepper.
- 8
Bring to a simmer then drop meatballs into pan.
- 9
Bring back up to a boil, cover and reduce heat to medium low.
- 10
Cook 15 - 20 minutes until meatballs are completely cooked through, stirring once or twice.
- 11
Serve over spiralised zucchini, garnish with chopped Italian parsley.