Zucchini Noodles with Meatballs

Ingredients

• Zucchini3/4 count (150 g)
• Ground Beef200 g
• Thyme1 pinch (1 g)
• Oil1 tablespoon (10 ml)
• Tomato1 count (130 g)
• Onion1/4 count (38 g)
• Bay Leaves1 count (1 g)
• Garlic1/2 clove (2 g)
• Olives5 count (25 g)

Instructions

1. 1

   Step 1

   For this recipe you need a vegetable spiralizer.

2. 2

   Step 2

   Place a pot filled with water over high heat until boiling.

3. 3

   Step 3

   Make a cross-shaped cut in the upper part of the tomato. Separately, chop the onion and garlic.

4. 4

   Step 4

   Once the water is boiling, add the tomato and boil for 5 minutes. Remove from the water and blend. Set aside.

5. 5

   Step 5

   Separately, heat half of the oil in a pot. Once heated, add the chopped vegetables and stir-fry for 7 minutes over medium-low heat.

6. 6

   Step 6

   Meanwhile, in a bowl place the ground beef and the salt and pepper. Mix and shape the meatballs.

7. 7

   Step 7

   Add the blended tomato, bay leaf, thyme and salt and pepper to the sauce. If you wish, you can add a sweetener.

8. 8

   Step 8

   Cook over low heat for 10 minutes.

9. 9

   Step 9

   Meanwhile, heat the remaining oil in a pan and brown the meatballs for approximately 4 minutes per side.

10. 10

    Step 10

    Next, blend the sauce and add to the pot.

11. 11

    Step 11

    Add the meatballs to the pot, and if required, add a little water to cover them. Cook for 8 more minutes.

12. 12

    Step 12

    Wash the zucchini and spin it through the spiralizer.

13. 13

    Step 13

    Place the zucchini on a plate. Serve with the meatballs and olives.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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