Avocado stuffed Meatballs and Zucchini Spaghetti
Let's get cooking!
- In a large sauce pan on medium heat, add in..
1 tbsp. of Olive Oil in the pan and add ½ of the onion. Cook for a few minutes until softened.
- 2 minced cloves of garlic, 2 tbsp. of oregano, 3 tbsp. of salt and pepper and 1 tsp. of chili flakes. Cook until fragrant.
- Add in crushed tomatoes and water. Bring to a simmer. Let this cook down until about half. Don’t forget to stir!
Now, the meatballs..
- Put raw meat into a bowl with remaining oregano, salt, pepper and chili flakes plus ground sage.
- Mix in chopped up collard greens, remaining garlic, onion and egg.
- Mixed together with your hands (or a spoon…I guess lol) until thoroughly mixed.
- You can refrigerate for 30 minutes to make the meat easier to handle. Or suck it up and get a bit messy!
Are you ready to get messy?!
- Form meat balls in your hand.
- Make a hole into the middle of the meat ball about ¾ of the way through.
- Shove a piece of avocado in there. Work the meatball in your hand until the avocado can’t be seen and is evenly coated.
- Continue until all of the meat and avocado is gone, whichever comes first.
Let’s fry ‘em up!
- Get your frying pan and put on medium-high heat.
- Pour 3 tbsp. of oil to cover the bottom of the pan (1/4 inch of oil) and let heat up for a few minutes.
- Place the meat ball in the hot oil and sear until golden on each side (about 3 minutes per side depending on the size of your meat balls). You might want to do this in two or three batches.
- Place on a paper towel to soak up any excess oil.
Spiralize babe
- If you don’t have a spiralizer, you can cut your zucchini into matchstick thick strips. This can take some time!
