Low Carb Monday – Zucchini Noodles and Meatballs

Zucchini noodles have been my go to carb free option for the last year.  They’re quick, easy, and cheap.  They also allow you to get the texture of noodles without flooding your diet with tons of carbs.  Zucchini Noodles and Meatballs is a great healthy recipe that never seems to get old.  Add it to your rotation of low carb meals and master the art of making this delicious red pepper sauce.

* My secret tip is to wash and rinse a large batch of zucchini, create your “zoodles” and store them for up to a week at a time!

How to Create this Amazing Dish: Zucchini Noodles and Meatballs

Making your Zucchini Noodles 

Using a handy device such as the Veggetti, create your zucchini noodles.  There’s also a more expensive version with a crank style spiral creator.  If you are making a large batch, place the noodles in a glass lock container or a large ziplock freezer bag.  Wrap the zucchini noodles in a paper towel to absorb the moisture, and keep them fresh.  They actually have a better texture after they’ve spent time in the paper towels.  Store them for up to a week.

• 4 zucchini
• 1 tbsp avocado oil or XCT oil
• salt, to taste
• pepper, to taste

Ingredients for Meatballs 

Add some greenery with a touch of spinach, and a gluten free binder such as almond flour or gluten free bread crumbs.  Turn up the quality and flavor with a grass fed beaf (believe me it makes a difference).  Then, add some pizazz with herbs and spices to round out this healthy dish.

• 2 red bell peppers, cut into 4 pieces (seeds removed)
• 4 tbsp avocado oil or olive oil, divided
• ½ medium onion, diced (1/4 cup)
• 1 clove garlic
• 4 tbsp coconut milk or almond milk
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp salt
• ½ tsp pepper

• 1 lb grass fed beef
• ½ cup of fresh spinach – packed
• 2 tbsp coconut flour, gf bread crumbs or almond flour
• ½ tsp salt
• ½ tsp thyme
• ½ tsp oregano
• 1 cloves garlic, minced
• 1 tbsp mct oil, olive oil or avocado oil
• ½ tsp ground black pepper

1.) Turn the oven to 400F

2.) Coat bell peppers in 1 tablespoon of oil.  Place on a baking sheet in one layer, paying careful attention that they don’t overlap.  Roast for 20 – 30 minutes.  The peppers should be tender.

3.) While those are roasting away, begin making your meatballs.  Combine grass fed beef, spinach, flour (or gf bread crumbs), salt, thyme, oregano, garlic, black pepper and 1 tablespoon of oil.  Combine all the ingredients well.  Create small meatballs.  You should create roughly 15.   Bake your meatballs on a foil lined cookie sheet.  If you want to avoid the metal (like me), use a silpat mat.  Bake meatballs for 13 – 15 minutes.  They should be baked all the way through.

4.) With the meatballs cooking away, finish up the sauce.  In a small skillet, combine 1 clove of garlic 1/4 cup of onions and 1 tablespoon of oil.  Saute 3-5 minutes until onions are soft.  When it’s complete, throw it into a food processor or high powered blender with coconut milk, bell pepper, oregano, thyme, rosemary, salt, black pepper, and 2 tablespoons of oil.  Blend until smooth.

5.) Create your zucchini noodles.  Then saute them for 2 – 3 minutes in a skillet with oil.  Sprinkle with salt and pepper.

6.) Prep your dish!  Place the zucchini on the bottom.  Top with roasted red pepper sauce, and 3 – 4 of your hand made meatballs.

Fit Tip:  If you choose to use tomato sauce instead of bell peppers, try starting with 1/2 a cup.  Taste and adjust to your liking. This will also cut down on the cook time and prep time.

Low Carb Monday – Zucchini Noodles and Meatballs

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Ingredients

• For the Zoodles
• 4 zucchini
• 1 tbsp avocado oil or XCT oil
• salt, to taste
• pepper, to taste
For the Sauce:!
• You can choose to use red bell peppers (2) or you can use a pasta sauce in its place.
• 2 red bell peppers, cut into 4 pieces (seeds removed)
• 4 tbsp avocado oil or olive oil, divided
• ½ medium onion, diced (1/4 cup)
• 1 clove garlic
• 4 tbsp coconut milk or almond milk
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp salt
• ½ tsp pepper
Meatballs!
• 1 lb grass fed beef
• ½ cup of fresh spinach - packed
• 2 tbsp coconut flour, gf bread crumbs or almond flour
• ½ tsp salt
• ½ tsp thyme
• ½ tsp oregano
• 1 cloves garlic, minced
• 1 tbsp mct oil, olive oil or avocado oil
• ½ tsp ground black pepper

Instructions

1. Turn the oven to 400F
2. Coat bell peppers in 1 tablespoon of oil. Place on a baking sheet in one layer, paying careful attention that they don't overlap. Roast for 20 - 30 minutes. The peppers should be tender.
3. While those are roasting away, begin making your meatballs. Combine grass fed beef, spinach, flour (or gf bread crumbs), salt, thyme, oregano, garlic, black pepper and 1 tablespoon of oil. Combine all the ingredients well. Create small meatballs. You should create roughly 15. Bake your meatballs on a foil lined cookie sheet. If you want to avoid the metal (like me), use a silpat mat. Bake meatballs for 13 - 15 minutes. They should be baked all the way through.
4. While you have the meatballs cooking away finish up your sauce. In a small skillet, combine 1 clove of garlic 1/4 cup of onions and 1 tablespoon of oil. Saute 3-5 minutes until onions are soft. When its complete, throw it into a food processor or high powered blender with coconut milk, bell pepper, oregano, thyme, rosemary, salt, black pepper, and 2 tablespoons of oil. Blend until smooth.
5. Create your zucchini noodles. Then saute them for 2 - 3 minutes in a skillet with oil. Sprinkle with salt and pepper.
6. Prep your dish! Place the zucchini on the bottom. Top with roasted red pepper sauce, and 3 - 4 of your hand made meatballs.

7.8.1.2

15

https://fittipdaily.com/low-carb-monday-zucchini-noodles-and-meatballs-17522/

Who said low carb had to be boring!?  This dish is for zucchini noodles and meatballs an absolute hit!  It’s filling, full of flavor,  and it even looks like the real thing (minus the green).

Living Lean,

Adria