Spicy Zucchini & Mushroom Meatball Skillet
Spicy zucchini & mushroom meatball skillet features savory ground beef meatballs seasoned with smoked paprika, red pepper flakes, and Parmesan, simmered with sautéed zucchini, mushrooms, and cherry tomatoes.
Ingredients
4 oz ground beef
4 Tbsp Parmesan cheese
1 egg
¼ tsp smoked paprika
¼ tsp red pepper flakes
1 Tbsp fresh parsley, finely chopped
1 tsp butter
1 small zucchini, diced into ¼ inch cubes
½ cup of mushrooms, sliced
¼ red onion
½ cup cherry tomatoes
1 garlic clove minced
¼ cup chicken broth
¼ tsp dried oregano
1 Tbsp fresh basil, chopped
salt and pepper to taste
Macronutrients
Protein: 35g
Fat: 36g
Carbs: 13g
Preparation
Prepare the meatballs: In a bowl, mix the ground beef (4 oz), Parmesan (4 Tbsp), 1 egg, smoked paprika (¼ tsp), red pepper flakes (¼ tsp), chopped fresh parsley (1 Tbsp), salt and pepper to taste. Form into small meatballs. Heat 1 tsp butter in a skillet over medium heat. Add the meatballs and cook until browned on all sides and fully cooked through. Remove from the skillet and set aside.
Prepare the veggies: In the same skillet, add more butter if needed, then sauté the minced garlic (1 clove), diced zucchini (1 small), sliced mushrooms (1 cup), and ¼ red onion for about 3-4 minutes until they are tender. Add the cherry tomatoes (½ cup), chicken broth (¼ cup), and dried oregano (¼ tsp.) Cook for another 2-3 minutes.
Serve: Return the meatballs to the skillet, mix everything together, and simmer for 2-3 minutes to combine the flavors. Season with salt and pepper to taste. Garnish with chopped fresh basil (1 Tbsp) before serving.
Coach Steven
