Makes 6 servings (3 meatballs and ½ cup noodles per serving)

Ingredients

• 1 cup cauliflower florets
• 1 lb lean ground beef
• 1 large egg
• 2 tbsp fresh chopped basil (or 2 tsp dried)
• 1 tbsp fresh chopped oregano (or 1 tsp dried), divided
• 3 cloves minced garlic, divided
• ½ cup rolled oats
• 1 cup diced onion
• 1 can (398 mL) diced tomatoes
• 3 large zucchini, spiralized

Preparation

1. Preheat oven to 350°F.
2. Cook cauliflower in a pot of boiling water until tender, about 5 minutes. Drain and set aside to cool.
3. Combine beef, egg, basil, 1 tsp oregano and 1 clove of minced garlic in a large bowl.
4. Add oats and stir just until combined. Set aside and allow mixture to rest for 3 minutes.
5. Meanwhile, pulse the cooked cauliflower in a food processor until finely chopped. Add to meatball mixture and mix well.
6. Form mixture into 18 meatballs and transfer to a rimmed baking sheet lined with parchment paper.
7. Bake until completely cooked, about 15 – 20 minutes.
8. Meanwhile, combine onion, remaining 2 cloves garlic, basil, remaining 2 tsp oregano and diced tomatoes in a medium saucepan.
9. Bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
10. When meatballs are done, remove from oven and add to saucepan.
11. In another pot, bring water to a boil. Add zucchini and cook until tender, about 4 minutes.
12. Drain zucchini well and top with sauce and three meatballs per serving.
13. Serve and enjoy!

Nutritional analysis per serving: 263 calories, 10 g fat, 25 g protein, 17 g carbohydrate (13 g available carbohydrate), 4 g fibre, 89 mg sodium

My Viva Servings: 4 protein, 2 vegetables

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