My Baked Lean sirloin & zucchini meatballs~

 

What I used:
1.25 pound of 7% Lean ground sirloin
1/4 italian bread crumbs
3 medium to large zucchini
1 tablespoon of extra virgin olive oil (or cooking spray)
1 small white or yellow onion
1 large garlic clove
1 egg
salt and pepper (and other seasons of your taste)
1 cup of your favorite or jarred tomato sauce
melon baller (baby spoon)
Pre heat oven to 350

Gently rinse zucchini
cut 1/3 of the zucchini off and reserve. If the zucchini won't sit upright by itself the slice a bit off the opposite side to make it stand firmly so you can place it baking pan without it rolling.
Gently scoop out the insides of the zucchini
*be carful not to scoop too deep to keep from breaking through the skin
Reserve the zucchini that you have scooped out to use in meatball mixture.
Drizzle olive oil (or sparay with cooking spray) and place on baking sheet. Bake in oven for 9-12 mintues.( I checked around the 9 minute mark and they needed a few more minutes to reach the softness that I desired.)

For the meatballs:
In a non stick skillet with one tablespoon of extra virgin olive oil on medium heat add diced onion and garlic and cook for 10 minutes until onions become translucent. Remove from heat let cool.
In a large mixing bowl add meat, egg, breadcrumbs, onions, garlic and reserved zucchini (diced).
Mix together and form into balls (roll into balls a little smaller than a golf ball in order to fit balls into zucchini boats)
Bake meatballs for 25 mintues (on 350, same temp as the zucchini)

when zucchini and meatballs are done fill boats with red sauce and fill with meatballs.
Enjoy!