These meatball boats are a great make-ahead meal idea. They’re super tasty and healthful too.
If you follow me on Instagram, you may have noticed that I’ve been making lots of keto or Whole30 meals. Since the new year, I have been trying to eat healthier and lose some of the weight I gained since starting this food blog.
I have lost 15 pounds in the last four months just by eating more of a low-carb diet. I eliminated refined carbs and sugar from my diet for two months. It was difficult, but it paid off.
I can’t live without pasta, pizza and bread forever. That’s not realistic, especially since I’m Italian. I have reintroduced refined carbs back into my diet, but they’re more of a treat than a regular part of my diet these days.
Zucchini is very low in carbs and I really enjoy the flavour. I especially like zucchini with tomato sauce. When you add meatballs to mix, it makes for an extra delicious culinary experience.
These meatballs are packed with flavour and not a lot of fat. This recipe is super easy to make. You can make the meatballs a day ahead and just assemble and bake the zucchini boats the day you want to serve them.
Roasted zucchini with meatballs.
- 1 pound extra lean ground beef
- 3 slices finely chopped prosciutto (optional)
- 1/4 cup almond flour or bread crumbs
- 1/3 cup fresh grated Parmesan
- 1 diced shallot
- 1 egg
- 3 tsp Italian seasoning
- 1 tsp salt
- 1 tsp garlic powder
- 2 halved zucchini
- 2 tbsp extra virgin olive oil
- 2 tbsp Parmesan for garnish
- 1 jar tomato sauce
Add all of the ingredients to a bowl and mix until combined.
Shape the meatballs into 1 inch balls.
Bake the meatballs at 350 degrees for 10 minutes, just long enough to render a little of the fat.
Place the meatballs in a sauce pan with the tomato sauce and simmer on low heat for about 40 minutes or until cooked through.
Cut zucchini in half.
Slice a little off the bottom of the zucchini bottoms so that they lay flat.
Use a melon baller to remove the seeds from the centre of the zucchini to make room for the meatballs. Sprinkle a pinch of salt in the centre of the zucchini.
Brush the zucchini tops with olive oil and sprinkle with Parmesan. Bake at 375 degrees for 20 minutes or until tender and golden brown.
Remove the zucchini from the oven. Add the meatballs and a little tomato sauce to the zucchini boat. Sprinkle a little more parmesan on top and put back in the oven for about 20 minutes.
If you have the time to simmer the meatballs in the sauce for a little longer, they will be even more tender.