Meatballs in a Tomato Sauce with Zoodles
INGREDIENTS:
MEATBALLS
- 500 g beef mince
- 50 g almond meal
- 50 g Parmesan cheese, grated
- 30 g mozzarella cheese, shredded
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried oregano
- 1 egg, well beaten
- Salt and pepper, to taste
TOMATO SAUCE
- 2 Tablespoons olive oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 x 400g cans diced tomatoes
- 1/2 cup (100ml) water
- Salt and pepper
ZOODLES (Zucchini Noodles)
- 2 large zucchinis
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper
Total Servings: 3
Total Carbs: 21 gram
Net Carbs/Serving: 7 gram
INSTRUCTIONS:
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Preheat oven to 375°F. Line a large baking tray with grease proof paper.
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Combine the meatball ingredients in a large bowl. Use your hands to mix well. Form into golf-ball-sized meatballs and place onto prepared baking tray. * Bake for 20 minutes or until meatballs are fully cooked. Set aside. * To make the sauce, heat the oil in a large pan over medium heat. Add the onion and cook for 3-5 minutes, stirring regularly until soft and translucent. Add the garlic and cook for 1 minute until fragrant. Add the tomatoes and water and season with salt and pepper.
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Bring to a simmer and cook for 10-15 minutes until thick. Add the meatballs to the pan and cook for 2 minutes to warm through.
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Meanwhile use a spiraliser or vegetable peeler to create zucchini noodles (zoodles).
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Add oil and garlic to a large frying pan. Bring to medium-high heat. Once oil is heated, add in zucchini.
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Cook for 3-4 minutes until zucchini is tender. Season with salt and pepper.
VIDEO TUTORIAL: https://www.youtube.com/watch?v=oxj2iIi0oL8