If making portions ahead of time to freeze or store in the fridge, keep the meatballs and sauce separate from zucchini noodles until ready to serve.

Equipment Needed

Measuring cups and spoons, bowl, thick bottomed 12” sauté pan, vegetable spiralizer, tongs and a ladle


Preheat the oven to 375°.

In a bowl, combine the ground beef, basil pesto, quinoa flakes, ground flax seeds, onion, garlic powder and a liberal seasoning of salt and pepper to taste.

Mix thoroughly and form the mixture into 8 to 10 meatballs.

Place the meatballs in a sauté pan and roast in the oven for for 25 to 30 minutes (flip halfway through).

Remove the meatballs from the oven, add the two jars of tomato sauce and mix thoroughly. Place the meatballs back in the oven for an additional 30 minutes.

Using a spiralizer, spiralize the zucchinis and transfer the noodles to a serving dish.

Cover the zucchini noodles with the meatballs and sauce.

Top with Parmesan cheese, serve and enjoy!