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. Heat a skillet over medium-high heat. Dice the onion and add it to the skillet with the butter. Sauté for about 5 minutes until translucent.
2. While the onions are cooking, form the ground beef into small 1 1/2 inch meatballs, yielding approximately 20.
3. Add the meatballs to the pan and cook for about 10 minutes, stirring occasionally to ensure even cooking.
4. While the beef is cooking, wash and dice the zucchini and tomatoes. Add them to the skillet along with the garlic powder, onion powder, oregano, basil, salt, and pepper.
5. Cover the skillet with a lid and reduce the heat to medium. Cook for about 5 minutes, then remove the lid, stir, and cover again. Continue cooking for another 5 minutes, checking until the vegetables and beef are cooked to your preference. Serve hot.

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