This hearty meal is unquestionably going to be a staple in your kitchen

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Getting healthier isn’t an all-or-nothing choice — it’s a series of choices made over a prolonged period of time. Most of them are difficult, at least at first, like getting up early to get in a run before work or deciding to limit drinking. Others are so simple you won’t feel like you’re missing out at all, and those are the ideal ones to start with.
Take zoodles, for example. Instead of your lazy-night meal being some boxed pasta and jarred tomato sauce, substitute in some fresh zucchini noodles and protein in the form of tasty homemade, low-carb meatballs. You'll get the same amount of satisfaction for a fraction of the carbs — while setting yourself up for a great night’s sleep and a fantastic workout tomorrow!
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Cooktop Cove
Low-carb meatballs with zoodles
4
15 minutes
25 minutes
40 minutes
½ pound ground beef
1/3 pound ground turkey
3 tablespoons Parmesan cheese, grated
½ teaspoon dried rosemary
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried sage
Salt and pepper
2 shallots, minced
1 egg yolk
1 tablespoon cream
1 ½ tablespoons almond flour
1 ½ cups marinara sauce
6 medium zucchini, spiralized
4 tablespoons Parmesan cheese, grated
Preheat the oven to 425 F.
In a large bowl, combine the ground beef, turkey, Parmesan, spices, shallots, egg yolk, cream and almond flour. Mix with hands until thoroughly combined.
Use a melon baller or a tablespoon and your hands to make the mixture into meatball shapes, and transfer to a baking sheet lined with parchment paper.
Bake for about 9-10 minutes. Drain excess liquid, then set the oven to broil, and reposition the meatballs on the top oven rack to broil for about 2-3 minutes.
In a large saucepan, heat the marinara over a medium heat until simmering. Add the zoodles, and cook until just tender.
Serve the zoodles topped with the meatballs and additional Parmesan cheese.
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