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servings of proteins
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Ingredients
- 1 large onion (very finely chopped, about 1 cup)
- 1 large zucchini (very finely chopped, about 1/2 cup)
- 2 lbs lean ground beef
- 2 eggs
- 1/3 cup almond flour
- 4 cloves garlic finely minced
- 1 TBSP italian seasoning
- himalayan sea salt and pepper to taste
- 2 24oz jars no sugar added marinara
Ingredients
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Instructions
- Preheat oven to 350F.
- Use a food processor to chop up the onion and then transfer to a large bowl. You don’t have to clean out the food processor in between chopping veggies because they’re all eventually going to the same place. (You can also chop it by hand too)
- Add the zucchini and garlic cloves to the food processor and chop up. Then, add that to the bowl.
- Add the beef, eggs, almond flour, veggies, and seasonings to the bowl. Use your hands to mix all the ingredients.
- Use a cookie scooper or two spoons to make the meatballs and roll them in between your hands to make it smooth. Place on a baking sheet lined with parchment paper.
- Bake in the oven for 20 minutes.
- Place the marinara in a large pot along with the cooked meatballs over medium heat. Once the marinara starts bubbling, place the lid on top of the pot and turn down the heat to low. Allow to simmer for another 15 minutes. These meatballs are great on their own or served over spaghetti squash or zoodles! *Reference your nutrition guide for serving sizes*
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