Meatball Boats!

Ingredients:

For the Meatballs:

• 1 lb (450g) ground beef (or ground turkey, chicken, or pork)

• 1/2 cup almond flour (or breadcrumbs for a non-low-carb version)

• 1 large egg

• 1/4 cup grated Parmesan cheese

• 2 cloves garlic, minced

• 1/4 cup fresh parsley, chopped (or 1 tbsp dried parsley)

• 1 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/2 tsp red pepper flakes (optional for a bit of heat)

• 1/4 cup milk (or almond milk for low-carb/keto)

For the Boats:

• 2 large zucchinis (or eggplant for a different veggie base)

• 1 tbsp olive oil

• Salt and pepper to taste

For the Sauce:

• 1 1/2 cups marinara sauce (preferably sugar-free or homemade for low-carb)

• 1/2 tsp garlic powder

• 1/2 tsp dried basil

• 1/4 tsp dried oregano

• Fresh basil or parsley for garnish (optional)

For Topping:

• 1 1/2 cups shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

Instructions:

1. Prepare the Meatballs:

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

• In a large mixing bowl, combine the ground meat, almond flour (or breadcrumbs), egg, Parmesan cheese, garlic, parsley, oregano, salt, pepper, and red pepper flakes. Add milk to help bind the mixture together if needed.

• Mix everything until well combined. Roll the mixture into 12-16 meatballs, depending on the size you prefer.

• Place the meatballs on the prepared baking sheet and bake for about 20-25 minutes, or until they are cooked through and browned on the outside.

2. Prepare the Zucchini Boats:

• While the meatballs are baking, prepare the zucchini. Slice each zucchini in half lengthwise. Use a spoon to scoop out the center of each half to create a “boat,” leaving about 1/4-inch thick edges.

• Brush the zucchini halves with olive oil, and season with salt and pepper.

• Place the zucchini boats on a separate baking sheet and roast in the oven for about 10-12 minutes, or until they begin to soften. If you like your zucchini a bit firmer, you can reduce the roasting time.

3. Prepare the Sauce:

• In a small saucepan, combine the marinara sauce, garlic powder, basil, and oregano. Heat over medium-low until warm, stirring occasionally. Set aside.

4. Assemble the Meatball Boats:

• Once the meatballs are done, remove them from the oven and the zucchini boats from the oven as well.

• Spoon a bit of marinara sauce into the center of each zucchini boat.

• Place 2-3 meatballs into each zucchini boat, depending on the size of the boat.

• Spoon a little more sauce over the meatballs and sprinkle with shredded mozzarella and grated Parmesan cheese.

5. Bake the Meatball Boats:

• Return the assembled meatball boats to the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.

6. Serve:

• Once baked, remove the meatball boats from the oven and garnish with fresh basil or parsley for an added touch of flavor and color.

• Serve immediately and enjoy your delicious, cheesy Meatball Boats!

Serve:

• These Meatball Boats are perfect on their own or with a side of salad or cauliflower rice. They’re a fun and flavorful meal that’s sure to please both kids and adults alike!

Optional Variations:

• Different Veggies: You can use eggplant or bell peppers as “boats” instead of zucchini for a change of flavor and texture.

• Cheese Varieties: You can use other cheeses, such as provolone, gouda, or cheddar, for a different flavor profile.

• Spicy Meatballs: Add some chopped jalapeños or hot sauce to the meatball mixture for a spicier kick.

These Meatball Boats are a great low-carb alternative to traditional meatballs with pasta, and they’re packed with flavor and texture. Enjoy!