Meatballs and Zoodles
This Zoodles and Meatballs recipe is a perfect way to enjoy a hearty, flavorful meal while keeping things light and healthy. The zucchini noodles are fresh and crisp, making them a great low-carb alternative to pasta, and the meatballs are savory, tender, and bursting with Italian flavors.
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.