• 1 lb lean ground beef
  • 3 tbsp green onion, diced
  • 2 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp black pepper
  • 2 tsp oregano, divided
  • 3 tbsp olive oil
  • 3 zucchini, spiralized
  • ½ red onion, diced
  • 1 large tomato, sliced
  • ¼ cup lemon juice
  1. Preheat oven to 350°F.
  2. In a medium mixing bowl, thoroughly combine the beef, green onion, garlic, cumin, black pepper, and one teaspoon of the oregano. Roll into well-formed balls. Place on nonstick baking sheet and bake for 20 minutes or until cooked through.
  3. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add zucchini noodles and cook for about 3 minutes until slightly cooked through. Remove from heat and place in large serving bowl. Top with meatballs, red onion, and tomato.
  4. To make the dressing, whisk together the lemon juice, the remaining 2 tablespoons of olive oil and the remaining teaspoon of oregano until well combined. Pour over meatballs and zoodles and toss until well coated.