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Beef-Zucchini Meatballs

Recipe photo courtesy of Kate Mathis

Made with half beef and half shredded zucchini and cooked millet or quinoa, these flexitarian meatballs come together in just 30 minutes. Serve them with marinara sauce over roasted spaghetti squash or sauteed zucchini noodles.

Source: Martha Stewart Living, January/February 2019
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