Swedish Meatballs with Garlic Seered Brussels & Zucchini

I had the privilege of speaking with PCOS Diva, Amy Medling. I Learned a LOT about PCOS cooking this past week and have changed the direction of some of my recipes. My husband was rather sad thinking that we might not be able to enjoy his favorite, Swedish Meatballs. We've made it PCOS friendly here. He is able to enjoy his with egg noodles. I just enjoyed my meatballs and veggies. YUM!

Adapted from SkinnyTaste
For Meatballs
Ingredients:

• 2 tsp olive oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 1/4 cup rosemary, chopped
• 1 lb 93 % lean beef (look for organic if possible, no hormones added)
• 1 egg
• salt and pepper to taste
• 2 cups natural beef stock

Directions:

• In a deep sautee pan, heat oil on meduim and add onions and garlic until onions are translucent, about 4-5 minutes. Add rosemary and cook until soft. Let cool a few minutes.
• In a large bowl, combine beef, egg, onion mixture, and salt and pepper. Mix well and form into balls with your hands, about 1/8 cup each. Measure into a 1/4 cup and half.
• Add beef stock to the pan and bring to a boil. Reduce and slowly drop meatballs into the broth. Cover and cook about 20 minutes.

For Brussels and Zucchini
Ingredients:

• 2 tsp olive oil
• 5 oz brussels, trimmed and sliced thin
• 1 medium zucchini, sliced then halved
• 3 cloves garlic, minced

Directions:

• Heat oil in a sautee pan on medium heat. Add garlic and sautee for 3-4 minutes. Add brussels sprouts and zucchini. Cook until slightly tender, stirring through, about 5-6 minutes. Reduce heat and simmer on low for 3-4 more minutes. Let cool and serve.