Italian Meatball Zoodle Skillet

Ingredients:

For the Meatballs:

• 1 pound ground beef (or a mix of beef and pork)
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Skillet:

• 2 medium zucchinis, spiralized into zoodles
• 1 tablespoon olive oil
• 1 cup low-carb tomato sauce (sugar-free)
• 1/2 teaspoon dried Italian herbs
• Salt and pepper to taste
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving

Instructions:

1. Prepare the Meatballs:
   • Preheat your oven to 375°F (190°C).
   • In a bowl, combine all the meatball ingredients—ground beef, almond flour, grated Parmesan, egg, dried oregano, dried basil, garlic powder, salt, and pepper. Mix until well combined.
   • Shape the mixture into small meatballs, about 1-2 inches in diameter.
   • Place the meatballs on a baking sheet lined with parchment paper and bake for about 15-20 minutes, or until cooked through and browned.
2. Cook the Zoodles:
   • In a large skillet, heat olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until they are slightly softened. Season with salt and pepper. Remove the zoodles from the skillet and set them aside.
3. Prepare the Skillet:
   • In the same skillet, add the low-carb tomato sauce and dried Italian herbs. Stir to combine and let it simmer for a few minutes.
4. Combine Meatballs and Zoodles:
   • Gently add the cooked meatballs and sautéed zucchini noodles to the skillet with the tomato sauce. Toss to coat everything in the sauce and warm the meatballs.
5. Serve and Garnish:
   • Divide the Italian Meatball Zoodle Skillet among serving plates.
   • Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese.

Nutrition Facts (per serving):

• Calories: ~350
• Total Fat: ~24g
• Saturated Fat: ~8g
• Carbohydrates: ~9g
• Fiber: ~3g
• Sugars: ~5g
• Protein: ~24g
• Sodium: ~600mg