Zucchini and Carrot Noodles with Meatballs

Ingredients

• Ground Beef150 g
• Garlic1 clove (3 g)
• Breadcrumbs1 tablespoon (14 g)
• Zucchini1/2 count (100 g)
• Carrot1 medium (60 g)
• Oil2 teaspoon (7 ml)
• Parsley1 tablespoon (4 g)

Instructions

1. 1

   Step 1

   In a bowl mix the ground beef with the chopped garlic, breadcrumbs, salt and pepper. Optional: Add some chopped parsley.

2. 2

   Step 2

   Mix well and shape the meatballs. Refrigerate.

3. 3

   Step 3

   Heat a pan over medium-high heat. Once heated, pour half of the oil and add the meatballs.

4. 4

   Step 4

   Cook over medium heat for 4 to 5 minutes per side until browned. Check that they are cooked inside and remove.

5. 5

   Step 5

   Meanwhile, cook the noodle. Peel and cut off the ends of the carrot and discard.

6. 6

   Step 6

   Then cut the carrot and zucchini into long thin strips. You can use a vegetable spiralizer.

7. 7

   Step 7

   Heat the remaining oil in a pan and stir-fry the noodles for about 6-8 minutes.

8. 8

   Step 8

   Season with salt and pepper to taste. You can season with garlic paste or powder.

9. 9

   Step 9

   On a plate serve the zucchini and carrot noodles with meatballs. Sprinkle with chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Zucchini and Carrot Noodles with Meatballs can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.