How to Make Beef Meatballs with “Zoodles”

Ingredients

• 1.1 pounds (500 g) ground beef
• 1 large egg
• ½ cup (50 g/1.8 oz) almond flour
• ½ cup (125 g/4.4 oz) Pesto
• 2 tablespoons (5 g/0.2 oz) chopped fresh basil, plus more for garnish
• 1 tablespoon (15 g/0.5 oz) ghee or lard
• 4 medium (800 g/1.76 lb) zucchini
• 4 tablespoons (35 g/1.2 oz) capers
• ½ cup (50 g/1.8 oz) kalamata or green olives, pitted and sliced
• ½ teaspoon salt, or more to taste
• ½ cup (45 g/1.6 oz) grated Parmesan cheese

1. Place the ground beef, egg, and almond flour into a mixing bowl. Add half of the pesto sauce and the basil. Season with salt and black pepper and process well. Using your hands, create small meatballs and set aside.
2. Heat a large pan greased with ghee. Once hot, add the meatballs. Cook for 2 to 3 minutes on one side over a medium-high heat and then turn using a fork. Keep turning until the meatballs are browned on all sides. When done, transfer the meatballs to a bowl and keep warm.
3. Wash the zucchini and use a julienne peeler or a vegetable spiralizer to create thin zucchini “noodles.” Set them in the pan you used for making the meatballs and cook over a medium-high heat for 3 to 5 minutes. Remove from the heat and add the remaining pesto sauce, capers, and sliced olives. Mix until well combined and season with salt, if needed.
4. To serve, place the zoodles on a serving plate and top with the cooked meatballs. Garnish with the remaining basil leaves. Sprinkle with the Parmesan cheese, if using.