INGREDIENTS:
1 Zucchini (small, shredded)
1 lb Extra Lean Ground Beef
1/4 cup Parmigiano Reggiano (finely grated)
1/3 cup Almond Flour
1 tsp Italian Seasoning
Sea Salt & Black Pepper (to taste)
1/8 oz Avocado Oil Spray
1/2 cup Plain Greek Yogurt
1 tbsp Parsley (finely chopped)
DIRECTIONS:
Preheat the air fryer to 400°F (205°C).
Place the shredded zucchini in a dish towel and squeeze out all of the excess liquid.
In a large bowl combine the shredded zucchini, beef, parmesan cheese, almond flour, Italian seasoning, salt, and pepper. Mix until just combined.
Form into balls approximately 1 1/2 inches (4 cm) wide. Place into the air fryer basket and spray with oil. Bake for 10 to 12 minutes, flipping halfway through.
In a small bowl, mix together the yogurt and parsley.
Divide the meatballs evenly between plates and serve with the yogurt dip on the side. Enjoy!
NOTES:
Leftovers
Refrigerate the meatballs and the yogurt dip separately in an airtight containers for up to three days. Freeze the meatballs for up to three months.
Serving Size
One serving is approximately four meatballs and two tablespoons of yogurt.
Avocado Oil Spray
One gram (or 1/16 oz) of avocado oil spray is equal to a one-second spray.
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