Keto Oregano Meatballs with Olive Tapenade & Zucchini Noodles

Keto Oregano Meatballs with Olive Tapenade & Zucchini Noodles

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 2
Calories 525 kcal

Ingredients
  

For the meatballs

  • 1 lb (450 ground beef
  • 2 Tablespoons 4 fresh oregano leaves (or use Italian seasoning
  • 1 egg
  • 2 teaspoons (10 salt
  • 1 teaspoon (2 black pepper
  • Coconut oil (or avocado oil or olive oito cook with

For the olive tapenade.

  • 1 cup (approx. 5 oz or 140 pitted olives
  • 1 Tablespoon (2 fresh oregano leaves
  • 2 cloves garlic add more if you like it really garlicky
  • 2 Tablespoons (30 molive oil

For the zucchini noodles

  • 1 zucchini shredded

Instructions
 

  • Mix all the meatball ingredients together and form approximate 12-15 meatballs.
  • Pan-fry the meatballs in coconut oil (or avocado oil or olive oil).
  • Meanwhile, make the olive tapenade (instructions on Page 110).
  • Serve with the meatballs on top of the olive tapenade and zucchini noodles.

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