Meet the Sullivans: RECIPE: Zucchini Zoodles and Meatballs

October 28, 2016

RECIPE: Zucchini Zoodles and Meatballs

Hey there and happy Friday, my friends. Guess what? Today is my birthday! Yep, 35 years young-ish. The older I get the less I care about my birthday and I really like it this way. The boys and I are having a low-key day and we're ordering pizza for dinner. Win, win! Anyway I am here today to share a favorite recipe that I hope you'll enjoy!

This is one of our easy go-to meals that I keep in our dinner rotation, so today I'm here to share it with you! This is one of those dinners I know by heart, so I don't even really follow a recipe anymore.

I LOVE a recipe I can throw together by memory and that doesn't require directions!

I pretty much always have these ingredients on hand, especially the grass-fed ground beef, because we always stock up on that at Costco. I use the Veggetti Spiral Vegetable Slicer (purchased on Amazon) to spiralize the zucchini, although I have heard you could use a vegetable grater to create some similar pieces, but I think using this tool is much easier!

The whole point of a recipe like this is to keep things light and healthy, yet filling, so I make a few adjustments to the regular meatball recipe I use too.


INGREDIENTS Serves 4.
For the meatballs: 
1.5 lbs ground beef 95% lean 
1/4 cup whole wheat Italian breadcrumbs 
1/4 cup Parmesan cheese, grated 
1/4 cup parsley, finely chopped 
1 egg white
2 cloves garlic, crushed 
1 tsp kosher salt + fresh pepper
2-3 tbsp olive oil 
1 jar light marinara
For the zoodles:
4-5 medium sized zucchini
a pinch of salt, for taste

INSTRUCTIONS
1. In a large bowl, combine ground beef, breadcrumbs, egg white, parsley, garlic and parm. Using clean, and semi-damp hands mix the ingredients together until evenly blended. Form small meatballs, and set them aside.



2. Heat the olive oil in a heavy bottom pan, and add the meatballs. Let them brown on each side a bit before adding the marinara sauce. Once they've browned a bit on all sides pour the whole jar of marinara on top of them. Shake the pan gently to help them get coated evenly with the sauce. Turn the burner on low, cover the pan and let them simmer like that while you make the zoodles.


This is the marinara sauce I picked up this particular time. I really like this one and it's usually on sale too, which is nice!


3. While the meatballs and sauce are chilling, go ahead and spiralize your zucchini. I don't bother peeling mine first, not sure if you're supposed to? Doesn't make any difference to me, so I skip that step. You can either microwave them in a bowl for a few minutes or drop them in boiling water for a minute or two.

I prefer the boiling water. Afterward drain them in a colander. They cool fast, so move them straight to a bowl, top them with some sauce and a few meatballs and a little parm and ENJOY!


1 comment:

Paige said...

I've been looking for a good jarred spaghetti sauce. I just can't find any that I like. I'll try that one! And I love zoodles!