Zucchini Noodles and Gluten-Free Meatballs

INGREDIENTS:

For the Meatballs:

• 1 lb organic grass fed ground lean beef
• 1 tsp dried parsley
• 1 tsp dried basil
• ½ tsp garlic powder
• 1 organic egg
• ¼ cup ground flax seeds
• 1 cup chopped kale, finely chopped, ribs removed
• Salt and pepper to taste
• ½ cup grated Parmesan

For the Spaghetti:

• 3 zucchinis
• 1/2 red onion, thinly sliced
• 1 Tbsp. olive oil

DIRECTIONS:

1. Preheat oven to 350˚F.
2. Mix all the meatball ingredients together.
3. Form into small meatballs using a tablespoon and transfer to a parchment lined baking sheet.
4. Put into for 20 minutes or until cooked.
5. Meanwhile, spiralize the zucchinis.
6. Heat oil in a skillet over medium heat.
7. Add onions, and cook until translucent, for about 4 minutes.
8. Add zucchini and cook for 3-5 minutes. Set aside.
9. Add meatballs to skillet and pour your favorite tomato sauce and simmer in the sauce.
10. Serve meatballs with sauce over zucchini noodles, and enjoy!