Meatball Zucchini Skillet

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  ½ large or 75g

• Ground beef

  80% lean meat / 20% fat, raw

  1 lb or 453g

• Garlic powder

  Spices

  1 ½ tsp or 5g

• Onion powder

  Spices

  1 ½ tsp or 4g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Put skillet on medium-high heat. Dice onion and add to the skillet with 1 tbsp of butter. Saute for around 5 minutes until translucent.
2. While the onions are cooking take ground beef and roll into small 1 1/2 inch balls (comes up with about 20).
3. Add meatballs to the pan and cook for around 10 minutes, stirring them occasionally, flipping them over to get even cooking.
4. While beef is cooking wash and dice up the zucchini and tomatoes, then add to the skillet next along with the seasonings.
5. Place a lid over the skillet and reduce to medium heat. Cook for around 5 minutes then remove the lid, stir and put it back on top of the skillet. Cook for about another 5 minutes but keep checking to see when vegetables and beef are done for you. Serve hot.

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