Ricotta Beef Meatballs with Zoodles
These meatballs get lightened up with some quinoa and ricotta and then tossed with a rich red sauce and healthy zucchini noodles.
Servings: 2 servings
Ingredients
- ½ pound lean ground beef
- ½ cup diced onion
- ½ cup part-skim ricotta
- 2 tablespoons liquid egg whites
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried minced garlic
- 1 teaspoon steak seasoning
- ¼ cup cooked quinoa
- ¼ teaspoon ground pepper
- ¼ teaspoon sea salt
- 2 cups red sauce
- 2 tablespoons olive oil
- 2 medium zucchini
Instructions
- Heat the oven. Preheat the oven to 350°.
- Make the meatball mixture. In a medium bowl whisk the ricotta and egg whites together until smooth. Add the onion, garlic, basil, oregano, steak seasoning, salt, and pepper and whisk again until everything is combined. Add the ground beef and quinoa and mix using a large spoon.
- Heat the oil. Heat 2 tablespoons of olive oil in a saute pan over medium heat.
- Form the meatballs. While the oil is heating, use a 1 tablespoon dough scoop the ground beef mixture into balls. Place each meatball in the preheated pan. Continue making meatballs until all of the mixture is used. You should end up with about meatballs.
- Cook the meatballs. Once all of the meatballs are in the pan, cook them for 1 minute then turn each one to an unbrowned side. Put the pan in the oven to bake for 10 minutes.
- Make the zucchini noodles. While the meatballs are cooking spiralize the zucchini. Once spiralized place on a plate covered with paper towels and press the excess moisture out.
- Add the sauce. Once the meatballs are done cooking return the pan to the stovetop over medium-low heat. Add the red sauce and cook for 5 minutes. Add the zucchini noodles and continue to cook until the sauce is heated, about 2-3 minutes.
- Serve. Divide the meatballs, zoodles and sauce between two pasta bowls or plates and serve immediately. Top with grated parmesan if desired.