Ingredients (12) 1 large zucchini 1 tablespoon extra-virgin olive oil 1⁄2 cup chopped white onion 1 clove garlic, minced 1 large egg 1⁄8 cup shredded pepper jack cheese 1⁄4 teaspoon salt 1⁄8 teaspoon black pepper 1⁄4 pound 85/15 ground beef 1⁄4 pound ground pork 1 tablespoon grass-fed salted butter 1 cup no-sugar-added marinara sauce Try…
- 1 large zucchini
- 1 tablespoon extra-virgin olive oil
- 1⁄2 cup chopped white onion
- 1 clove garlic, minced
- 1 large egg
- 1⁄8 cup shredded pepper jack cheese
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄4 pound 85/15 ground beef
- 1⁄4 pound ground pork
- 1 tablespoon grass-fed salted butter
- 1 cup no-sugar-added marinara sauce
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- Saturated fat5.36g
- Trans fat0.31g
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Tips for Meatballs
How to Store Meatballs
Cooked meatballs can be stored in an airtight container and refrigerated for up to four days. You can also individually wrap larger meatballs in aluminum foil for maximum freshness.
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Next: How to Freeze Meatballs
How to Freeze Meatballs
To freeze meatballs, simply transfer them from the fridge if they are already stored in appropriate airtight packaging. If not, meatballs can be placed in a freezer-safe container or bag. Be sure to eliminate as much air as possible prior to storing and you’ll have fresh meatballs up to four months after freezing.
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Next: How to Thaw Meatballs
Meatballs can thawed in a microwave, but be sure to turn them frequently and consume immediately. You can also bake frozen meatballs on a cookie sheet at 350° for 25-30 minutes. For those who aren’t in a rush, placing the frozen meatballs in the refrigerator is always the most effective thawing method.
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Next: How to Store Meatballs
- 1Preheat oven to 375°F.
- 2Cut zucchini into long strips using a vegetable slicer or a spiralizer. Set aside onto a paper towel and allow to sweat.
- 3In a large skillet over medium-high heat, heat olive oil. Add onions and garlic and sauté until transparent, 3–4 minutes. Set aside and allow to cool.
- 4In a large mixing bowl, put egg, cheese, salt, pepper, beef, and pork. Add onion and garlic mixture and mix until evenly incorporated.
- 5Shape meat mixture into six meatballs. Place meatballs on a baking sheet and bake 20 minutes or until internal temperature reaches 165°F.
- 6In a large skillet over medium heat, heat butter. Add zucchini noodles and sauté, stirring frequently, until softened but still firm, about 5 minutes. Remove from heat.
- 7Divide zucchini up into two servings. Top each serving with three meatballs and 1⁄2 cup marinara sauce.
“The Keto for Two Cookbook” by Lindsay Boyers. Copyright © 2019 by Simon & Schuster, Inc. Photographs by Audrey Roberts. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.