Gluten-Free Meatballs

Directions

1. In a large bowl, combine the meat, egg, grated garlic, spices and seasonings, and nutritional yeast. I use my hands to combine.
2. Place the grated zucchini in a fine-mesh strainer lined with a tea towel and squeeze out the excess liquid. Add the zucchini to the meat mixture and mix to combine.
3. Take about three tablespoons of the mixture and roll into a ball. Repeat with the rest of the mixture.
4. Airfry for 10 minutes at 400F. Meanwhile, blend the marinara sauce with ½ cup water to take out any chunks. Pour the sauce into a saucepan and place over low heat.
5. Add the cooked meatballs to the saucepan and cook on low for an hour (or more, if you have the time).
6. Serve with your favorite pasta or follow the directions below to serve with veggie ribbons.
7. Make the veggie ribbons. Peel the skin off the carrots and continue to peel into thin ribbons. Repeat with the zucchini.
8. Heat the olive oil in a sauté pan and stir in the garlic. Cook for a minute or so to infuse the oil.
9. Add the carrots and zucchini to the pan and stir to get everything coated in the olive oil. Cook for 2-3 minutes to warm the veggies, but let them keep the crunch.
10. Use tongs to plate the veggie ribbons. Place the meatballs over it and spoon on any remaining sauce to serve.