Cooking and Serving: 50 minutes | 20 meatballs
Ingredients
6 large zucchini | ¾ teaspoon kosher salt | 1 tablespoon (14 g) extra virgin olive oil
Description
Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes | Servings: 20 meatballs
Ingredients
6 large zucchini
¾ teaspoon kosher salt
1 tablespoon (14 g) extra virgin olive oil
2 pounds lean ground beef
2 medium shallots or half a medium onion, minced (about 1/2 cup)
2 (100 g (weighed out of shell)) eggs
2 tablespoons (18 g) tapioca starch/flour
2 tablespoons stone ground mustard
2 teaspoons dried oregano
1 teaspoon dried parsley
1 teaspoon granulated garlic
1 teaspoon kosher salt
½ teaspoon baking soda
¼ teaspoon freshly ground black pepper
1 ½ cups tomato sauce
½ cup lightly packed basil leaves, julienned
Instructions
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
Trim the ends from the zucchini and spiralize them with the small noodle.
colander lined with paper towels, add the salt, and toss to combine.
Set the zoodles aside while you make the meatballs. The salt will draw out.
some of the excess moisture so they won’t be soggy.
To make the meatballs, place all ingredients in a large bowl and mix with.
your hands until all the ingredients are evenly distributed.
Form about 3 tablespoons of the mixture into a ball, using an ice cream or.
You should have about 20 meatballs. Place in the center of the preheated oven.
and bake for 20-25 minutes, until browned on top and cooked through.
When the meatballs have about five minutes left, cook the zoodles. Heat the.
olive oil in a very large skillet over medium heat.
Add the zoodles and cook, tossing frequently with tongs, until cooked to your.
topped with the warm tomato sauce and julienned basil.