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Keto Oregano Meatballs with Olive Tapenade & Zucchini Noodles
Print Recipe
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings
2
Calories
525
kcal
Ingredients
1x
2x
3x
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.
Nutrition
Calories:
525
kcal
Protein:
45
g
Fat:
32
g
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