Ingredients
Meat Balls
350g Ground Grass-fed Beef
½ Cup shredded Mozzarella
4 Cloves Crushed Garlic
½ Teaspoon GMO free soup seasoning (optional)
1 teaspoon Chilli flakes Crushed salt & Pepper
1 Cup fresh chopped cilantro
1-2 Tablespoon grass-fed butter
1-2 Green chillies
Zucchini noodles
2-3 Medium Zucchini, spiralized
1-2 Tablespoon grass-fed butter
2 Medium tomato puree
2 Cloves garlic crushed
Salt & Pepper
¼ Cup chopped bay leaves/cilantro or parsely
½ Lemon Juice
½ Tablespoon chilli flakes
Instructions
1.To make the meatballs: In a large bowl, combine ground beef, cheese, crushed garlic, seasoning, red chili pepper flakes, chopped green chilli, chopped cilantro and black pepper. Mix well with your hands or fork and form medium balls. Arrange the meatballs on a plate and set aside.
2. Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook the beef meatballs for 8 – 10 minutes on all sides, until browned and cooked through. While cooking, baste the meatballs with the mix of butter. Remove to a clean plate and set aside.
3. In the same skillet melt remaining tablespoon butter; then add lemon juice, tomato puree, crushed garlic, chili flakes. Add the zucchini noodles and cook for 3 or 4 minutes, stirring regularly, until zucchini is done but still crisp and juices have reduced a bit. Adjust seasoning with salt and pepper and garnish with more cilantro or parsley if you like.
4. Push zucchini on one side of the skillet and add the meatballs back to the pan and reheat for a minute or two. Serve the garlic butter turkey meatballs with lemon zucchini noodles immediately with a lemon slice on the side. Enjoy!
YIELD: 2 Serving, PREP TIME: 15 minutes, TOTAL TIME: 20 minutes
