Simple and delicious meatballs over zucchini noodles and (homemade fresh) tomato sauce! Another staple in my house for quick protein snacks with no fillers! Just meat and herbs and spices! Plus once again, another way to use zucchini (see a theme here? I have so many zucchini this year and I’m determined to not waste any!)
2 pounds of ground beef (I use local pasture range always)
Handful parsley chopped
Handful of basil chopped
Handful Swiss chard (or use kale or collards or any other leafy green)
4 garlic cloves minced
1-2 tsp of the following: Salt, Pepper, Chili powder, Garlic powder, Cumin, Coriander, Red pepper flakes, Paprika
Mix all ingredients together and make into balls (size is up to you, I usually get a palmful)
Heat skillet with fat of choice (I used tallow and bacon fat). Cook until browned 5-8 mins then turn until browned on second side. Flip if there are any other pink spots and roll them around a bit to be sure they are cooked through.
2-3 Medium to small zucchini put through a spiralizer (I use a handheld small one). Add the zoodles to the leftover meat pan (adds extra flavor but not necessary) and sprinkle with salt and pepper and any other herbs or veggies (mushrooms, peppers, peas, etc) and cook until soft 3-4 mins.
Top your zoodles with your meatballs and add sauce of choice! I made fresh tomato sauce (which took hours btw) but pesto or any other red sauce would be tasty!
Leftover meatballs are a great protein snack, in pasta dishes, as a side or as a main with bbq sauce or even added into soup. No bread crumbs or even egg is needed but you can add them if you want!