Meatballs and zucchini noodles
This recipe combines savory meatballs made from ground beef and onion with fresh zucchini noodles, providing a healthy low-carb alternative to traditional pasta. The dish is finished with a rich pasta sauce and grated Parmesan cheese for added flavor.
Cook time 10 min
Prep time 5 min
Ingredients:
18 oz ground beef (80/20%)1 onion
1 tbsp olive oil
2 cups pasta sauce
3 zucchini
1/4 cup grated parmesan cheese
Welcome to a delightful recipe that combines the rich flavors of meatballs with the fresh and healthy twist of zucchini noodles. This dish offers a nourishing and delicious alternative to traditional pasta, making it a perfect meal for those looking for a low-carb option. Gather your ingredients and follow these simple steps to create a scrumptious meal that's sure to impress!
Instructions:
- In a large mixing bowl, combine the ground beef and finely chopped onion. Mix well until evenly combined.
- Take small portions of the beef mixture and shape them into meatballs about 1 inch in diameter. You should get approximately 18-20 meatballs.
- Heat the olive oil in a large skillet over medium heat.
- Once the oil is hot, add the meatballs to the skillet. Cook them for about 8-10 minutes, turning occasionally, until they are browned on all sides and fully cooked through.
- Remove the meatballs from the skillet and set them aside on a plate.
- In the same skillet, pour in the pasta sauce, scraping any browned bits from the meatballs off the bottom of the pan. Bring the sauce to a simmer.
- Add the cooked meatballs back into the skillet and let them simmer in the sauce for about 10 minutes. This helps the flavors meld together.
- While the meatballs are simmering, wash the zucchini and use a spiralizer to create zucchini noodles. If you don't have a spiralizer, you can use a vegetable peeler to peel the zucchini into thin strips resembling noodles.
- In a separate skillet over medium heat, add a small amount of olive oil.
- Add the zucchini noodles to the skillet and sauté for about 2-3 minutes, tossing frequently, until they are just tender but still a bit crisp. Be careful not to overcook them as they can become mushy.
- Divide the zucchini noodles among serving plates.
- Top each plate with a generous portion of meatballs and sauce.
- Sprinkle with grated Parmesan cheese for added flavor.
- Enjoy your delicious and healthy meatballs and zucchini noodles immediately while they are hot.
You've just made a delightful and nutritious meal that pairs hearty meatballs with light and refreshing zucchini noodles. This dish not only satisfies your taste buds but also offers a healthier alternative to pasta without compromising on flavor. Enjoy your culinary creation and share this recipe with family and friends — it's sure to be a hit!
Meatballs and zucchini noodles FAQ:
Cook the meatballs for about 8-10 minutes in a skillet over medium heat, turning occasionally, until they are browned on all sides and fully cooked through.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a microwave or skillet, adding a splash of water to avoid drying out.
Yes, you can substitute ground beef with ground turkey, chicken, or pork, but cooking times may vary slightly depending on the meat used.
A large skillet or frying pan is ideal for cooking the meatballs. Ensure the skillet has enough space for the meatballs to cook evenly without overcrowding.
You can check for doneness by ensuring the internal temperature of the meatballs reaches 160°F (70°C). Alternatively, cut one open to check that it is no longer pink in the center.
Cooking Tips:
- Choose high-quality ground beef with an 80/20 meat-to-fat ratio for juicy meatballs.
- Use a spiralizer to create evenly sized zucchini noodles.
- Grate the onion finely or use a food processor to ensure it incorporates well into the meat mixture.
- Cook the meatballs on medium heat to avoid them from becoming dry.
- Allow the sauce to simmer to enhance the flavors.
- For extra flavor, try adding minced garlic or Italian seasoning to the meatball mixture.
- Blot the zucchini noodles with a paper towel after spiralizing to remove excess moisture.
Nutrition Facts
4 ServingsCalories 440kcal
Protein 27g
Carbohydrates 16g
Fiber 4.09g
Sugar 12g
Fat 33g
More recipes
Chicken, bacon and asparagus skillet with squash and onions
One-pan chicken, bacon, and asparagus skillet with squash and onions.
05 May 2026Greek spaghetti with parmesan cheese
Quick Greek spaghetti with buttery parmesan and oregano.
05 May 2026Garlic cherry tomato pasta with arugula
Easy garlic cherry tomato pasta with arugula, quick to make!
05 May 2026Fish with roast capsicum and almond relish
Delicious fish topped with roasted capsicum and almond relish.
05 May 2026Keto cheesy burger stuffed portobellos
Enjoy low-carb cheesy beef stuffed portobello mushrooms.
05 May 2026Red curry fish skewers with greens
Savoury red curry fish skewers served with fresh greens.
05 May 2026Turkey stuffed bell peppers
Delicious turkey stuffed bell peppers baked with spices and cheese.
05 May 2026