Skillet Meatballs and Zoodles
Wine Recommendation
Carnivor Cabernet Sauvignon
Ingredients
- 1 lb ground beef
- ¼ cup almond flour
- ¼ cup freshly grated Parmesan cheese
- 2 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp pepper
- 1 egg
- 1 Tbsp olive oil
- 1 cup no-sugar-added pasta sauce
- 1 cup fire-roasted diced tomatoes
- 1 (10-oz) pkg zucchini spirals
- 1½ cups shredded whole milk mozzarella cheese
- ¼ cup chopped fresh basil (optional)
Instructions
- Preheat broiler. Mix together beef, almond flour, Parmesan cheese, seasoning, salt, pepper, and egg in a large bowl; shape into 12 meatballs.
- Cook meatballs in hot oil in a large cast-iron skillet over medium heat 10 minutes or until browned. Remove meatballs from skillet.
- Reduce heat to low. Combine sauce and diced tomatoes in skillet. Add zucchini, stirring gently to combine. Stir in meatballs. Sprinkle with cheese.
- Transfer skillet to oven; broil 3 to 5 minutes or until cheese is lightly browned. Sprinkle with basil, if desired.
- Reserve 2 servings for a meal later in the week.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
483
|
483
|
| Fat (g) | 33 | 33 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 35 | 35 |
| Carb (g) | 9 | 9 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 990 | 990 |
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