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Spaghetti & Meatballs Made Better

How do you get more nutrients onto your plate?

Veggie pasta ribbons and more to your meatball!

Veggie pasta made with zucchini is a great,, low-carb, nutrient dense replacement for traditional noodles.

Makes 6 servings

1 lb. lean ground beef or turkey (substitute tempeh for a vegan/vegetarian alternative)

½ C soy chorizo

1/4 cup ground flaxseed meal

2 egg whites

1/2 tsp oregano

1/2 Cup finely grated carrot

2 large cloves garlic, minced

2 tablespoons minced fresh parsley leaves

1/2 teaspoon Kosher salt

Freshly ground black pepper

1 tbsp olive oil

Non-stick cooking spray

2 lbs zucchini squash, shaved into ribbons with a carrot peeler or cut with a spiralizer.

Fresh Pecorino cheese

Directions:

Combine all ingredients except squash and shape into 1 1/2” balls using a small ice cream scoop or spoon and hands. Heat skillet and spray with non stick oil. Brown meatballs for about 5 minutes and stew until done, about 10 minutes, in prepared marinara sauce.

In a separate pan, boil squash ribbons for about 2 minutes or until al dente. Drain and spoon into a bowl. Top with meatballs and sauce and a shaving of fresh Pecorino.

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