Description
A delicious recipe for Garlic Butter Meatballs served over spiralized zucchini noodles, perfect for a low-carb meal.
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- 4 medium zucchinis, spiralized
- 1/4 cup unsalted butter
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, black pepper, and red pepper flakes (if using). Mix until well combined.
- Preheat your oven to 400°F.
- Form the meat mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until cooked through and browned.
- While the meatballs are baking, heat olive oil in a large skillet over medium heat.
- Add the spiralized zucchini and sauté for about 3-4 minutes until just tender. Remove from the skillet and set aside.
- In the same skillet, melt the butter over medium heat.
- Add the baked meatballs and toss to coat them in the garlic butter.
- To serve, place the sautéed zucchini noodles on a plate and top with the garlic butter meatballs. Garnish with chopped parsley.
Notes
- For added flavor, consider mixing in some Italian seasoning with the meatball mixture.
- You can substitute ground turkey or chicken for a lighter option.
- For a bit of crunch, top the dish with toasted pine nuts or slivered almonds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Garlic Butter Meatballs over Zucchini Noodles