Moist and juicy meatballs, made with shredded zucchini (no breadcrumbs in sight!). Caramelize the exteriors in a frying pan, or use an air fryer for a quick shortcut. We love these served on a bed of zoodles with marinara sauce and parmesan cheese! 3 NET CARBS per serving (meatballs only)
Servings: 4 servings
- 1 pound grass fed ground beef or use 1/2 beef, 1/2 ground pork
- 1 cup zucchini shredded
- 1/4 cup parmesan cheese optional
- 1/4 cup almond flour
- 1/4 cup onion minced
- 2 cloves garlic minced
- 1 tablespoon Italian herbs dried, or 1/4 cup fresh parsley and basil, chopped
- 1 tablespoon sea salt
- black pepper to taste
- 2 tablespoons avocado oil or olive oil
In a mixing bowl, add all meatball ingredients (except oil). Stir until well combined.
Form golf-ball sized meatballs. This should be about 16 meatballs.
Add avocado oil to a skillet over medium high heat, and add meatballs. Allow one side to caramelize, then roll meatballs over to brown all sides and cook through.
If desired, add marinara sauce and simmer until heated through.
How to Store Leftovers: Add meatballs to an air tight container and refrigerate for up to 3 days.
How to Freeze: These meatballs freeze great and are perfect for meal prep! Add cooked meatballs to a freezer safe container, and freeze up to 3 months. Allow to thaw, and reheat in a skillet to warm throughout.
How to Serve Meatballs:
Calories: 385kcal | Carbohydrates: 5g | Protein: 25g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1923mg | Potassium: 458mg | Fiber: 2g | Sugar: 2g | Vitamin A: 132IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 3mg