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.