Alfredo Meatballs with Zasta Recipe

Alfredo Meatballs With Zasta Recipe

Ingredients

Makes 4 :Servings

Prep: 5 minutes

Cooking Time: 15 minutes

Serving size 1/4 of recipe

Calories 344 Protein 37 g Carbohydrates 14 g Fat 16 g Fiber 2g Sugar 5 g Sodium 436 g

• 1 pound 99% lean ground beef or ground chicken breast or 93% lean ground turkey
• 1 teaspoon dried oregano
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• pinch of black pepper
• olive oil spray (optional)

For the Alfredo sauce

• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 3 tablespoons all-purpose whole wheat flour or oat flour
• 2/3 cup skim milk or coconut milk
• 1/3 cup no-salt-added chicken broth
• 1/2 cup grated or shredded parmesan cheese
• 1/3 cup grated or shredded aged Parmigiano-Reggiano or parmesan cheese
• 3 medium zucchini, spiralized into noodles
• sea salt and black pepper
• garnish: chopped fresh parsley, dried chives, cracked black pepper

Method

1. Preheat the oven to 420°F
2. Combine the beef, oregano, sage, thyme, garlic powder, and pepper in a large bowl
3. Use about 2 tablespoons of the mixture to form a meatball about the size of a Ping-Pong ball, about 11/4 ounces in weight
4. I use a food scale to weigh each meatball to make sure the meatballs are uniform
5. Repeat with the remaining mixture; you should end up with 12 meatballs
6. Place each individual meatball into a mini muffin tin coated with olive oil spray or onto a baking sheet lined with parchment paper
7. Bake in the oven for 12 to 15 minutes, or until the meat is cooked to the desired doneness
8. While the meatballs are baking, set a large nonstick skillet over medium heat
9. Add the olive oil and garlic and cook for about 1 to 2 minutes, then add the flour
10. Stir the oil, garlic, and flour together in the skillet and cook for about 1 minute, making sure to combine well and expose the flour to the hot surface of the pan
11. Pour in the milk and broth, making sure that the mixture is well stirred together and smooth, and bring to a light simmer
12. You’ll need to use a whisk to ensure that there are no lumps, as the sauce will get very thick very quickly
13. Gradually add the parmesan and Parmigiano-Reggiano, whisking to prevent the cheese from clumping, and continue to cook to thicken the sauce
14. Reduce the heat or remove the skillet from the heat, then add the baked meatballs and zucchini noodles (unless this is for meal prep)
15. Gently toss the noodles in the skillet until they are lightly wilted and start to absorb the sauce
16. Season with salt and pepper, garnish, and enjoy!
17. Repeat
18. To make the zucchini pasta soft like boiled wheat pasta, after spiralizing or slicing with a julienne peeler, lightly sprinkle sea salt on the noodles and let them rest for 5 to 7 minutes
19. You can rinse them if you’re closely monitoring your sodium intake, or toss them right into the recipe!

Full List of Meal-Prep Recipes
Full List of Meatball Recipes