Avocado Stuffed Meatballs
Eating plenty of nuts, seeds, healthy oils and avocados are immensely satisfying, helping satiate the body and relieve stress. And what happens when stress levels are low? Cortisol (the belly fat hormone) is kept in check, avoiding stress-based weight gain.
Prep time: 30 minutes
Total time: 45 minutes
20 pounds or less: 4 meatballs + 1/2 cup of pasta + 1/8 of extra avocado + 2 cups of zucchini
20-40 pounds: 6 meatballs + 3/4 cup of pasta + 1/4 of an extra avacado + 3 cups of zucchini
40+ pounds: 6 meatballs + 3/4 cup of pasta + 1/4 of an extra avacado + 4 cups of zucchini
For the meatballs:
1 pound lean ground beef
1 slice sprouted grain bread, ground to crumbs in a food processor
2 garlic cloves, minced
1 green onion, chopped
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/2 ripe avocado, peeled and cut into 16 pieces
For the sauce:
1/3 cup tomato paste
1/4 cup tamari
3 tablespoons xylitol
2 tablespoons balsamic vinegar
1 tablespoon apple cider vinegar
1/2 teaspoon yellow mustard
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon cinnamon
3-6 ounces dry Phase 3 pasta
4 small zucchini, cut into bite-size sticks
3 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
1 avocado, chopped
Minced green onion
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Mix all of the meatball ingredients (except the avocado) in a large bowl. Divide the meat mixture into 16 portions. Place 1 piece of avocado in the center of each meat portion and gently shape into a ball. Place on the parchment-lined baking sheet and bake for 20 minutes, or until the meatballs are no longer pink inside.
Meanwhile, combine all ingredients for the sauce in a saucepan. Bring to a boil over medium-high heat, stirring frequently to prevent sticking. Reduce the heat to low and simmer uncovered for 10 minutes or until the sauce thickens, stirring occasionally.
Bring a pot of salted water to boil for the pasta. Add the pasta and cook; in the last 2 minutes, add the zucchini. Drain the pasta and zucchini, and toss with the olive oil. Season with salt and pepper to taste.
Add the meatballs to the sauce, and gently stir to evenly coat. Cook for 1 to 2 minutes, stirring frequently. Remove from the heat. Serve with the pasta and zucchini, additional avocado, and a sprinkle of chopped green onion.