Beef and Zucchini Meatballs in Red Sauce

Servings servings

Ingredients

1 pound 95% lean ground beef
1 egg beaten
3 cloves garlic pressed
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup diced zucchini
2 tablespoons olive oil
2 cups tomato sauce
2 tablespoons balsamic vinegar
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
1/2 cup low sodium beef broth
1 cup shredded Mozzarella cheese optional

Instructions

In a large bowl, combine first 8 ingredients (ground beef through zucchini); blend well with your very clean hands then shape into 1-inch meatballs.
Heat the olive oil in a large, deep skillet with a tight-fitting lid over medium heat; add meatballs and brown for 1 to 2 minutes on 2 sides.
Meanwhile, in another large bowl, combine next 5 ingredients (tomato sauce through broth) pour mixture over meatballs and stir well. Reduce skillet heat, cover and simmer for 20 to 25 minutes or until meatballs are cooked through.
Top with cheese, if desired, and enjoy!

Notes

LC SERVING SUGGESTION: Serve over Spaghetti Squash “Noodles” (Cut squash in half lengthwise and place on a lightly-oiled baking sheet, cut sides down. Bake in a preheated 375-degree oven until tender. Remove from oven and set aside to cool slightly. Scoop out seeds then, using a fork, scrape the squash out of its shell in long, thin [spaghetti-like] strands). Add a big spinach salad on the side. SERVING SUGGESTION: Serve over Angel Hair pasta instead of Spaghetti Squash “Noodles”; add some garlic toast. KOSHER: Make sure beef is certified kosher and skip the cheese. GLUTEN FREE: Make sure tomato sauce, vinegar and broth are gluten free. NUTRITION: per serving: 432 Calories; 11g Fat; 16g Protein; 15g Carbohydrate; 3g Dietary Fiber; 84mg Cholesterol; 1269mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat. Points: 6

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