Anti Inflammatory Whole30 Zucchini Noodles with Beef Meatballs
Total time50 min
Prep time20 min
Cook time30 min
4.7(29)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb ground beef (85% lean)
- 1 large egg
- 3 tbsp almond flour
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the sauce
- 2 tbsp olive oil
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried basil
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- ½ tsp kosher salt
For the zucchini noodles
- 4 medium zucchini (about 2 lb total), spiralized or julienned
- 1 tbsp olive oil
- ¼ tsp kosher salt
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Lightly coat the parchment with the 1 tbsp olive oil (meatball portion).
- 2
In a large mixing bowl, combine the ground beef, egg, almond flour, parsley, dried oregano, garlic powder, onion powder, 3/4 tsp salt, and black pepper. Mix with your hands until just combined — stop as soon as the ingredients are evenly distributed to keep the meatballs tender.
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