A classic dish, now with a healthy spiralized twist.
Serves 2
7 oz ground beef (or any other ground meat)
1/4 cup grated Parmesan
1 onion, finely diced
1 egg, beaten
1/2 tbsp Worcestershire sauce (or other flavoring depending on the meat)
Small handful of parsley, finely chopped
2 tbsp olive oil
Pinch of dried oregano or thyme
1 garlic clove, crushed
1/2 tsp red pepper flakes
1 (14 oz) can tomatoes
1 large zucchini (about 7 oz), spiralized
In a bowl, mix the ground beef, half the Parmesan, half the onion, the egg, Worcestershire sauce, and parsley and season well. With your hands, work at the mixture for a few minutes, squidging the ingredients together and mopping up the egg. Divide the mixture into plum-size balls and put them in the fridge to firm up for 20 minutes before frying.
To make the tomato sauce, in a medium saucepan, gently cook the rest of the onion in 1 tbsp of the oil for 5 minutes, then stir in the oregano, garlic, and red pepper flakes. After 2 more minutes, add the tomatoes. Simmer, uncovered, for about 20 minutes, until the sauce has thickened and reduced.
Fry the meatballs in a separate frying pan in the remaining 1 tbsp oil for about 5 minutes, then add them to the simmering tomato sauce, to finish cooking.
Steam, microwave, or boil the zucchini noodles for 2 to 3 minutes, or until it is al dente. Serve it with the tomato meatballs on top, scattered with the remaining Parmesan.
• CALORIES 390
• PROTEIN 39G
• FAT 21G
• FIBER 3G
• CARBS 14G