Mozzarella Stuffed Meatballs & Zoodles
This is one of those simple recipes and you can add extra dimension to it or keep very simple.
I take a 1 lb of grass fed ground beef (85/15) and add 4 tablespoons of parmesan cheese. I have excluded the parmesan before and I’ve also added egg. I find they are fine with no real binding, but I prefer the flavor and extra protein with the parmesan cheese added.
After a good hand mixing, I divide into 12 equal meatballs. I then stuff each meatball with two mozzarella pearl pieces. I’ve used string cheese when I’m a pinch.
I place each in a cupcake pan then add a spoonful or so of Rao’s. No greasing needed as the fat content keeps them from sticking.
I bake for 10min at 425. I take them out and add a fresh basil leaf on top and if you feel it needs more marinara, this is the time to add it. I then bake for an addition 10 mins.
I simply make zucchini noodles with a spiralizer and add 2 tablespoons of Italian dressing. We use one that is free of soy or canola oil.
Edit: noodles are not cooked. We love them raw with just the dressing.
This is for 4 meatballs, so the batch makes 3 servings. I also assume 1 1/2 cups of Rao’s for the entire batch but it’s likely less as sauce is left in each cupcake well. This is also for about 150g of zucchini. Your batch will clearly vary based on dressing and amount of zucchini.
Calories: 802 Protein: 44 Fat: 63g Carbs: 12g Net Carbs: 10g
72% Fat, 22% Protein, 6% Carbs