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Blazing Meatballs and Sizzling Summer Veggies – blazing meatballs and sizzling summer veggies
Stav Kogan

Blazing Meatballs and Sizzling Summer Veggies

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Servings: 4 servings
Calories: 380
Ingredients Method Nutrition

Ingredients
  

  • 2 lb lean ground beef
  • 2 tbsp garlic, minced
  • 3 jalapeños, finely chopped
  • 2 tsp sea salt
  • 1 tbsp coconut butter
  • 2 tbsp canola oil
  • 24 oz Chipotle Tomato Sauce (see Chapter 2)
  • 6 large tomatoes, cut in half
  • 2 red bell peppers, cut in half and seeded
  • 2 zucchini, cut into 1⁄4"-long slices

Method
 

  1. In a large bowl, combine ground beef, minced garlic, jalapeños, 1 teaspoon sea salt, and cayenne pepper. Create 30–35 evenly formed meatballs and set them on a plate.
  2. In a large nonstick skillet, heat coconut butter and 1 tablespoon oil over high heat.
  3. Add meatballs in a single layer and cook until deep brown on all sides.
  4. Sprinkle the tops with garlic powder, oregano, and a pinch more sea salt.
  5. Drain the excess fat.
  6. Add the Chipotle Tomato Sauce and stir until all meatballs are evenly coated.
  7. Add 1⁄8 cup of fresh basil and bring to a boil.
  8. Lower heat, cover, and simmer about 15 minutes or until meatballs are tender and done.
  9. While meatballs are simmering, prepare the vegetables.
  10. Coat the vegtables in 1 tablespoon canola oil, and sprinkle evenly with 1 teaspoon sea salt.
  11. Grill over medium-high heat until lightly charred and soft.
  12. Remove from heat and slice into smaller pieces.
  13. Place cooked vegetables in serving bowls, top with meatballs and sauce, and garnish with the remaining fresh basil.

Nutrition

Calories: 380kcalCarbohydrates: 24gProtein: 26gFat: 19g

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