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Lamb Meatballs and Sauce over Zoodles

Check out one of my favorite meal prep ideas and how I served it for an easy and tasty weeknight meal below!

 

Meatball Ingredients:

2 lbs of 100% Natural Grass Fed Ground Lamb

1 Cage Free, Organic Egg

1/3 cup Organic Whole Wheat Flour

1 tbsp Cumin

1 tsp Paprika

1 tsp Chili Powder

1 tsp Oregano

1 tbsp Parsley, dried

1/2 tsp Cayenne Pepper

1/2 tsp Nutmeg

1/2 tsp Sea Salt

1/2 tsp Black Pepper, ground

1 tbsp Organic Extra Virgin Olive Oil

 

Heeeeeeeere we go!

 

LambMeatballsIngredients

 

Step 1: In a large bowl, add meat, egg, flour, and all seasonings.

This recipe can absolutely be subbed with ground beef, chicken, or pork; its your preference.

 

 

Step 2: Mix well.

I had to get my hands dirty on this one. Kinnnnnd of fun though 🙂 Make sure all the ingredients are combined very well to ensure the perfect meatball texture!

 

Step 3: Roll the meat mixture into about 1″ balls and set on a baking sheet.

The size of the meatballs is totally up to you. I prefer mine to be bite sized!

 

LambMeatballsCooking

 

Step 4: Add the 1 tbsp of olive oil to a skillet on medium heat and cook meatballs about 4-5 minutes per side.

If you want a little crunch to your bite, let them sit another minute or two longer for that browned edge.

 

LambMeatballs

 

Step 5: Remove from the pan and serve how you like!

These meatballs are great for meal prepping. Two pounds of meat made about 25-30 meatballs. I almost always keep a few in the fridge to grab and throw in just about any meal. Great with eggs for breakfast, with a salad for lunch, or over pasta or veggies for dinner… which brings me to our next recipe!

 

LambMeatballZoodlePasta

 

Let’s talk… ZOODLES!

If you guys don’t have a vegetable spiralizer, grab one! The one I have is hand held and fits in even the smallest drawer. I’ve also used a “crank” spiralizer which works great as well, but for now, I’ve been using my tiny hand held one and it gets the job done. Vegetables also come pre-spiralized at the store as well. Purchasing a spiralizer is the lower-cost option but know that they come pre-sliced in most grocery stores if you prefer that option.

 

SpiralSlicer.jpg

 

Vegetable “pasta” is a lower calorie version of regular spaghetti noodles. They taste great too! Super light and delicious. I recommend zucchini, sweet potato, or even butternut squash spiralized noodles.

Once your vegetables are spiralized, sauté them in a pan for 3-5 minutes, season with Salt & Pepper, and serve in your bowl. Top with your favorite red sauce; for this occasion I tried out Newmann’s Own for the Common Good Organic Tomato Basil Pasta Sauce and I really enjoyed it. I doctor up most of the pre-made red sauces I use by adding a few additional seasonings to it before serving, but that’s just me… Add your meatballs to the top of your pasta and sauce and you have the perfect meal!

 

LambMeatballsZoodlePicture

If you enjoyed this recipe, tag @PumpAndCrunch on FaceBook or Instagram!

 

 

Yours In Health,

Call

 

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