Name: Cilantro Meatballs in Salsa Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: For the meatballs; 1 lb ground beef; 1/4 cup almond flour, sifted (omit for nut free); 1/2 onion, diced finely; 1 tbl tomato paste; 1 egg; Handful of fresh cilantro, chopped; 1/2 tbl garlic powder; 1/2 tsp black pepper; 1tbl oregano; 15 oz tomato sauce; 4 – 6 oz salsa; Red pepper flakes to taste; 2 zucchini per person, julienned; Salt & pepper, to taste

Cilantro Meatballs in Salsa Sauce

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Fresh and tangy cilantro meatballs in salsa sauce are the perfect easy bite. Use your favorite salsa to liven up store bought tomato sauce.

Author: Rachael Bryant / Meatified
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 12 meatballs 1x

Ingredients

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For the meatballs
1 lb ground beef
1/4 cup almond flour, sifted (omit for nut free)
1/2 onion, diced finely
1 tbl tomato paste
1 egg
Handful of fresh cilantro, chopped
1/2 tbl garlic powder
1/2 tsp black pepper
1tbl oregano

For the sauce:

15 oz tomato sauce
4 – 6 oz salsa
Red pepper flakes to taste

For the “spaghetti”:

2 zucchini per person, julienned
Salt & pepper, to taste

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Instructions

Preheat oven to 400F.
Optional step: add the diced onion to a pan with a little oil and saute until no longer raw; remove from heat onto small plate and cool in freezer while assembling other meatball ingredients.
Add beef, onions, almond flour, tomato paste, egg, cilantro and seasonings to bowl. Mix so ingredients are evenly distributed and form into approximately 12 – 13 meatballs, each weighing about 1.5 oz.
Place meatballs on a lined baking tray and put in oven on middle shelf for 15 minutes.
Meanwhile, get the sauce ready. Optional step: drain the tomato sauce of any excess liquid through a fine meshed sieve.
Add sauce to pan to heat through and reduce; add salsa to taste and simmer gently to thicken.
When meatballs are ready, remove from oven. Remove them from the baking tray and place in small deep baking dish (8″x8″ is good). Cover with thickened tomato sauce; return to oven for 10 minutes.
While meatballs are in the oven, julienne zucchini (avoiding the seeds). Add to a medium-hot large skillet with a little oil. Stir fry until they have softened enough to twirl around a fork but still retain crunch. Season to taste.
Remove meatballs from the oven and stir through the sauce.
Serve the meatballs and sauce on top of the zucchini noodles.

Find it online: https://meatified.com/cilantro-meatballs-in-salsa-sauce/