In a large bowl, mix the first 6 ingredients (beef through thyme). Form meat mixture into meatballs.
In a large skillet over medium heat, heat coconut oil. To the oil, add the meatballs and cook on each side for 2 minutes, until brown.
To the skillet, add the zucchini and broccoli and reduce heat to low. Cover and cook for 5 to 10 minutes, until meatballs are cooked to desired level of doneness and vegetables are tender.
Serve warm.
Notes
SERVING SUGGESTION: Cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork).NUTRITION: 409 Calories; 34g Fat (75.7% calories from fat); 22g Protein; 3g Carbohydrate; 1g Dietary Fiber; 149mg Cholesterol; 102mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 5 Fat.