I made this over the weekend and after many requests on instagram, I’m posting my recipe for this healthy, low carb, low sugar, and low fat (almost totally vegetarian recipe).
Broccoli Almond Veggie Meatballs
Prepare this before the zucchini, it takes longer.
3 small heads of broccoli florets
1 cup Raw almonds
1/2 c. shredded Parmesan cheese
1 tsp minced garlic
Salt and pepper to taste
1 tb mesquite seasoning
2 eggs, lightly beaten
Preheat the oven to 350*
Place the almonds in a food processor. Process until they’re coarsely ground (see image in post–it’s important to not under- or over-process!). Transfer ground almonds to a medium bowl.
Now place the broccoli florets in the food processor and pulse until chopped. Add the chopped broccoli, cheese, and garlic to the almonds and seasonings. Stir in the eggs.
Spray a cookie sheet and form the meatballs. Bake until golden. For me it took about 40 minutes at 350*, then 20 minutes raising the temperature to 475*. The bottoms of the meatballs should be a darker brown than the top.
Zucchini (2 small or 1 large per person works)
1 Julienne Slicer
1 bottle of Tomato Sauce (I used Trader Joe’s 3 cheese tomato sauce – it’s low carb and sugar)
Dry White Wine (amount varies, to taste)
1/2 cup parmesan (freshly grated, not powdered)
Salt, pepper, no salt seasoning, basil, pinch of sugar
1 tbp minced garlic
Wash and peel the zucchini, before slicing thinly with the julienne slicer.
Place into a bowl and let sit.
Ground the turkey chicken in the skillet until golden brown on high. Add the white wine instead of water in case it begins to stick. Bring the temperature down by half.
Pour in the tomato sauce and other ingredients, including the zucchini. Simmer on low for at least 30 minutes. Continuously stir, if it begins to stick turn it off and reheat right before you heat. The sauce gets better the longer it cooks.
Voile! Serve and enjoy!