Beef and Zucchini Meatballs

SERVES 5

Ingredients  

Meatballs

500g beef mince

1 cup shredded zucchini, squeezed dry

½ cup full-fat cottage cheese

½ cup Italian or panko breadcrumbs, or almond flour (I used Italian breadcrumbs)

¼ cup grated parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon everything mingle seasoning

2 Tablespoons fresh parsley, chopped

For Serving

1 jar marinara sauce - I like to use the mutti pasta sauce you will find this in woolies

fresh basil

extra parmesan

pasta, zucchini noodles or rice

Instructions 

• Preheat oven to 180 and line a baking sheet with parchment.

• Shred zucchini and squeeze out as much moisture as possible using a clean towel.

• In a large bowl, combine ground beef, zucchini, cottage cheese, breadcrumbs, parmesan, egg, garlic and seasonings. Mix until just combined.

• Roll into 1–2 Tablespoon-sized meatballs (a heaping Tablespoon) and place on a plate or baking sheet.

• Arrange meatballs evenly spaced. Bake for 18–20 minutes, until lightly browned and cooked through.

• While the meatballs cook, add your tomato base sauce to a large fry pan and warm over medium-low heat.

• Once meatballs are cooked, transfer them to the sauce. Let simmer for 3–5 minutes so they soak up the flavor.

• Serve meatballs warm with your favorite pasta, over zucchini noodles. Garnish with fresh basil and extra parmesan, if desired.

Nutrition

Serving: 4 meatballs | Calories: 297kcal | Carbohydrates: 10g | Protein: 25g | Fat: 18g | Saturated Fat: 7g | Monounsaturated Fat: 1g | Cholesterol: 110mg | Sodium: 448mg | Potassium: 115mg