Italian Meatballs with Veggie Marinara

This Italian meal is so comforting and rich and yet is very healthy and delicious! This is for your low carb days, or if you are just wanting Italian food without the guilt. This is a great choice! I choose ricotta made with part skim milk and when blended with the marinara, it becomes so creamy you would think you are eating way more calories than you are!

INGREDIENTS

Meatballs:

1 lbs ground beef

1 lbs ground turkey

1 tbs Italian seasoning

1 tsp fennel

1 tsp salt

½ tsp pepper

1 tsp crushed red pepper

1 tsp garlic powder (optional)

Marinara Sauce:

1 tbs avocado oil/or olive oil

4 cloves garlic

1 medium onion

½ red pepper and ½ Yellow pepper

1 small zucchini

8 oz cremini mushrooms

1 15 oz crushed tomatoes

1 25 oz jar marinara pasta sauce

1 tsp Italian seasoning

1 tsp crushed red pepper

15 oz Ricotta cheese (low fat)

s/p to taste

DIRECTIONS

Preheat oven (or air fryer) to 400 degrees.

Combine ground beef and turkey, add Italian seasoning, fennel, salt/pepper and crushed red pepper.

Make into 1 ½ - 2 inch size meatballs.

Cook for 12-15 minutes.

Heat olive oil in large frying pan on stove top.

Add onion, sauté for a couple of minutes, add peppers, 2 cloves garlic, salt and pepper, continue sautéing for a few minutes, add zucchini and mushrooms, 2 cloves garlic, and s/p and cook for 3-5 minutes, add Italian seasoning, crushed red pepper, crushed tomatoes and continue cooking for another 3-5 minutes, then add the marinara and meatballs into the pan.

Allow all the flavors to meld.

Scoop the veggie marinara and 2-3 meatballs into individual baking dishes and dollop 3 tbs of ricotta cheese on top.

Heat in preheated 400 degree oven for 15-20 minutes and serve!