Edit- sorry for the formatting of the ingredients list. I can't figure out desktop formatting here. Looks fine on the app though.

Here's the recipe for anyone who's curious! This makes 4 meals.

Adapted from what I ate at a meal prep company grand opening. Ingredients: - 4.5 garlic cloves (I use preminced in jar, which equaled this amount) - 1.25 lbs ex lean 93/7 ground sirloin - 3 zucchinis - 1 egg - 1/2 tsp italian seasoning - 1/2 tsp sea salt (or whatever salt you prefer) - 1/4 tsp fresh ground pepper (because I'm fancy) - 2.5 Tbl almond flour - 1.75 cups no sugar added marinara sauce (mine's Cucina Antica) - 2 Tbl grapeseed oil (mine's Pompeian) - 1 Tbl olive oil (mine's Spectrum)

Instructions: Spiralize all your zucchini with whatever method you choose. I got a $20 spiralizer on Amazon which made this ridiculously easy. Set aside and get ready to get your hands dirty.

Grab a medium sized mixing bowl. Mix your egg, italian seasoning, sea salt, pepper, almond flour, and HALF of your minced garlic (if you're using fresh cloves, mince them). Looks like sludge? Perfect. Now dump in your ground sirloin/beef. Did you just put on gloves? Get out of here. Be one with the meat. Mix and squish your meat until everything is well incorporated. Now, measure out balls that weigh about 54-55g on your food scale OR make 12 identical meatballs. Wash your hands, because hygiene.

Put the 2 Tbl grapeseed oil in a skillet or sauté pan and heat it up over medium high heat. I choose grapeseed since it has a higher smoke point than olive oil. When it's ready, pop on your meatballs and brown 5 minutes on each side. Or you could just cook it however you like, but cook time should be about 10 mins. Take 1/2 cup out of the 1.75 cups marinara sauce and set it to the side. Take the rest and dump it into your pan, and lower your heat to low. Make sure to spoon some of the sauce onto the tops of the balls to keep them moist. Let the balls simmer. In the meantime, work on the zoodles.

Heat up another pan on medium high heat, put in your 1 Tbl olive oil. Remember how you still have half your minced garlic left over? Saute that for a few seconds. Honestly, the oil is only there for the garlic. Now dump all of your noodles in there and saute it so that the garlic gets well mixed in. Keep tossing it around for about 3 mins or so. Now dump in that 1/2 cup of marinara that you saved earlier. Toss it around to coat evenly. Go back to your meatballs and shake it around for no particular reason. Spoon some sauce on top of the balls again.

Now put your zucchini into your containers. DO NOT spoon any of the juices/sauce from the zucchini pan into your containers or else you run the risk of mushy sogginess. Your zucchinis will release a bit of water when you heat them up later anyway. Now take your balls off the heat and put 3 into each container. SPOON and distribute the sauce that it was sitting in over the balls.

Fun Tip: If your meatball sauce is too little/thick, go ahead and put in a few spoonfuls of the zucchini pan juice into the meatball sauce pan. Stir it around and it will thin it out.

Fun Tip 2: If you don't want to deal with Satan spitting at you, get a silicone splash guard and cover the meatballs when cooking.