Mexican-Style Meatballs
Zucchini Noodles
Ingredients
- 1 lb grass-fed ground beef
- ½ (8-oz) pkg sliced mushrooms, finely chopped
- 1 small onion, chopped
- ½ Tbsp Southwest seasoning (or use fajita seasoning)
- 1 large egg, lightly beaten
- 1 Tbsp avocado oil
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 small jalapeño pepper, thinly sliced
- 2 Tbsp chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Combine beef, mushrooms, onion, seasoning, and egg; shape into 1-inch meatballs.
- Cook meatballs in hot oil in a large, deep nonstick skillet over medium heat 4 minutes or until browned and no longer pink in centers, stirring often. Remove from skillet; keep warm.
- Add tomatoes to skillet; bring to a boil, and simmer 15 minutes or until slightly thickened. Return meatballs to skillet; cover and simmer 5 minutes or until thoroughly heated.
- Divide Zucchini Noodles recipe between plates; top with meatballs, jalapeño, and cilantro. Serve with lime wedges.
Side Dish Ingredients
- 1 (16-oz) pkg zucchini noodles
- 1 Tbsp avocado oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook zucchini noodles in hot oil in a nonstick skillet 4 to 5 minutes or until tender. Sprinkle with salt and pepper.
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