Zoodles and Meatballs
-5 medium zucchini
If you’re making your own sauce:
1 28 oz can of diced tomatoes
2 TBSP olive oil (2 for the veggies and 1 to grease the pan)
1 tsp oregano
1tsp crushed red pepper flakes
1 tsp salt
1 tsp pepper
1 tsp dried basil
1 scoop chopped garlic
For the meatballs
1 lb lean ground beef
2 TPSP tomato paste
Any chopped veggies you want to sneak into your meatballs. We like onions, carrots, cilantro and mushrooms, but the meatball is your oyster, so to speak
Blender
Spiralizer
Sautee Pan
What I did:
If you’re making sauce do that first.
Take all sauce ingredients in a blender or food process and let it fly!
Spiralize your zucchini using a julienne peeler, spiralizer or food processor.
Once you’re ready to cook the zucchini noodles, toss them in a hot greased skilled with salt and pepper (or just season them and microwave them for a minute or two if you’re cool with that.
For super simple meatballs, grab your favorite ground meat (we like extra lean ground beef) and chop some spinach, onions, and carrots (you can use whatever veggies you prefer!)
Form your meat into balls and grease a clear baking tray with coconut oil. Put your balls in the pan and bake at 350 for 15 minutes. Flip once and cook for another 7-8 minutes.
Once everything’s ready, place the contents into your tupperwares. This only gets better as the week goes on!
