If you grow zucchini, you already know how quickly things can get out of hand. One minute you’re feeling very productive in the garden, the next you’re actively trying to pawn off squash on neighbors. That’s exactly how this meatballs and zoodles recipe came to be.
This is my lighter take on classic spaghetti and meatballs. You still get rich, flavorful meatballs—made with a mix of beef and pork—but they’re paired with fresh zucchini noodles instead of pasta. It’s lower-carb, yes, but more importantly, it’s satisfying and doesn’t feel like a compromise. The zoodles stay fresh and light, while the meatballs bring all the comfort.
More Zoodles
Zoodles are super versatile, and I love them in different dishes. Here are a couple of other options:
Chicken Parm with Zoodles: Instead of using traditional pasta, serve your crispy chicken parmesan over zoodles. It’s a lighter option that still has all the flavor of the classic dish.
Zoodle Lasagna: For a fun twist on lasagna, layer zoodles instead of noodles with your favorite sauce, cheese, and meat. It’s a great low-carb take on the traditional comfort food.
Just Meatballs
These meatballs are the real backbone of the dish. I use half beef and half pork for depth and moisture, plus panko breadcrumbs to keep them tender. Garlic, Italian seasoning, and red pepper flakes give them that familiar, savory flavor that works just as well over zoodles as it does in a sandwich or on their own.
If you’re not in a zoodle mood, the meatballs absolutely stand on their own. Serve them with sauce and cheese and call it a day.
Meatballs and Zoodles
Equipment
- Spiralizer
- Skillet
Ingredients
Meatballs
- 1 lb Ground Beef
- 1 lb Ground Pork
- 1 cup Panko Breadcrumbs
- 4 cloves Garlic, minced
- 2 tbsp Italian seasoning
- 1 tsp Red Pepper Flakes (optional, for a little heat)
- 1 large Egg
- Salt and pepper, to taste
For the Zoodles:
- 3-4 Yellow or green Zucchini (spiralized into zoodles)
Instructions
- Start boiling water for the Zoodles
- In a large bowl, combine the ground beef, ground pork, panko breadcrumbs, minced garlic, Italian seasoning, red pepper flakes, and the egg. Season with salt and pepper, and mix everything together until well combined.
- Roll the mixture into meatballs, about 1½ inches in diameter. I usually use a scoop to help me with this.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 4-5 minutes on each side, until browned all over and cooked through. Transfer the meatballs into a pot and cover with tomato sauce. Let this simmer.
- While the sauce simmers, heat a separate skillet over medium heat. Add the spiralized zucchini (zoodles) and sauté with olive oil for 2-3 minutes until slightly tender but still crisp. Be careful not to overcook the zoodles to avoid them getting soggy.
- Plate the zoodles and pour sauce with meatballs on top. Grate a bit of parmesan cheese on top to finish.
