Recipe makes 3 servings
Ingredients:
For the meatballs:
1 lb (450 g) ground beef
½ cup (2 oz / 55 g) crumbled feta cheese
1 egg
2 tbsp (10 g) almond flour
1 Tbsp chopped fresh parsley
1 clove garlic, minced
½ tsp dried oregano
Sea salt and black pepper, to taste
For the vegetables:
1 medium zucchini, sliced into half-moons (about 1½ cups / 150 g)
1 cup (150 g) cherry tomatoes
1 Tbsp (15 ml) olive oil
½ tsp dried thyme
Salt and pepper, to taste
Optional for serving:
Extra crumbled feta and a drizzle of olive oil
Instructions:
Preheat the oven to 400°F (200°C). Line a baking tray or shallow baking dish with parchment paper.
In a large bowl, combine the ground beef, feta, egg, almond flour, parsley, garlic, oregano, salt, and pepper. Mix until just combined, being careful not to overmix.
Form into 12 small meatballs and place them on the prepared tray.
Scatter the zucchini and cherry tomatoes around the meatballs. Drizzle with olive oil and sprinkle with thyme, salt, and pepper.
Roast for 20–25 minutes, or until the meatballs are cooked through and the vegetables are tender and slightly caramelized.
Garnish with extra feta or fresh herbs and serve warm.
Nutritional breakdown per serving (3 servings)
410 Calories
33g Protein
28g Fat
2g Fiber
7g Total Carbs
5g NET Carbs
