“Veggetti” & Meatballs!

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Ingredients:

  • 2 medium-size zucchini
  • 1 pound Nature’s Promise Organic Grass-fed Ground Beef
  • ~ 1 pound Nature’s Promise Organic Mild Italian Chicken Sausage
  • 4 eggs
  • 1 teaspoon garlic powder
  • 3/4 cup grated Parmesan
  • 1 jar (24 oz.) organic tomato sauce of your choosing

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Items that you’ll need:

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 baking sheet
  • 1 sauce pan
  • Nature’s Promise Olive Oil Spray
  • The “Veggetti,” (available at Bed Bath & Beyond)

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Instructions:

  • Remove the sausage casings, and place the chicken sausages into a large mixing bowl, discarding the casings.
  • Add the Organic Grass-fed Ground beef, 4 eggs, 1 teaspoon garlic powder, 1/4 cup organic tomato sauce, & a 1/2 cup Parmesan to the bowl, and mix thoroughly.
  • Spray Nature’s Promise Organic Olive Oil Spray evenly onto the baking sheet.
  • Pre-heat oven to 400 degrees.
  • Roll the meat mixture into medium-size meatballs, and place each one about a half inch apart on the baking sheet.
  • Bake the meatballs for 20-25 minutes, or until golden & thoroughly cooked.
  • Using the Veggetti, shred the 2 medium-size zucchini into the medium-size mixing bowl while the meatballs are baking.
  • Heat the remaining organic tomato sauce in a sauce pan on a low temperature.
  • Heat the shredded zucchini for one minute in the microwave for a perfect “al dente” texture.
  • Soak up any excess water released from the shredded zucchini with a paper towel.
  • Place an even portion of shredded zucchini on 2 dinner plates.
  • Place 3 tbsp heated organic tomato sauce on top of the center of the shredded zucchini.
  • Place meatballs, (3 for women, 6 for men,) on the center of the shredded zucchini, and top with 3 more tbsp of heated organic tomato sauce evenly over the meatballs.
  • Top with a pinch of grated Parmesan & serve. (Feel free to mix in the sauce!)

This recipe will yield more meatballs for leftovers or for other dinner guests. Simply add another shredded zucchini for any extra plates. This meal may be used as a Meal 4 recipe on the Remedy Recipes format, & a side salad may be enjoyed with it.  It’s a nice hot meal for a cold January evening with Italian music in the background! Put on some Louis Prima or Jerry Vale & enjoy a new twist on a traditional Italian meal!

Mangiare, Piaccia! Eat, Enjoy!

About the author

John M. Di Fazio II
John M. Di Fazio II

John M Di Fazio II is a nutrition consultant, a personal trainer, and a massage therapist and has twenty years of experience working in the fitness industry. He was employed by Gold's Gym for thirteen years and in 2005 co-founded Remedy Fitness, a unique fitness establishment located in East Setauket, New York. While in the employ of Gold's Gym, he was recruited into Nutritionalysis, a nutrition company based in Venice Beach, California that specialized in individualized nutrition programs, and received his certification. Excelling in the field, his clientele grew by thousands. While establishing such a full clientele in nutrition and personal training, John also graduated from the State University of New York at Stony Brook with a bachelors degree in philosophy and also graduated from the New School for Holistic Health & Research on Long Island, New York with a degree and a New York State license for massage therapy.

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