Meatballs and zucchini noodles
Enjoy a healthy and delicious meal with this Meatballs and Zucchini Noodles recipe. Featuring juicy ground beef meatballs, fresh spiralized zucchini, and a rich pasta sauce, this dish is topped with grated parmesan cheese for a perfect blend of flavors. Ideal for a weeknight dinner, it's a low-carb alternative to traditional pasta that doesn't compromise on taste.
- 28 Apr 2024
- Cook time 10 min
- Prep time 5 min
- 4 Servings
- 6 Ingredients
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!
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 430 grams |
| Energy | |
| Calories 440kcal | 18% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 4.09g | 11% |
| Sugar 12g | 12% |
| Fat | |
| Fat 33g | 38% |
| Saturated 11g | 38% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 100mg | 19% |
| Vitamin B1 0.16mg | 14% |
| Vitamin B2 0.43mg | 33% |
| Vitamin B3 11mg | 66% |
| Vitamin B6 0.89mg | 53% |
| Vitamin B9 63ug | 16% |
| Vitamin B12 2.80ug | 117% |
| Vitamin C 30mg | 35% |
| Vitamin E 3.19mg | 21% |
| Vitamin K 24ug | 21% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.26mg | 0% |
| Iron, Fe 4.03mg | 37% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 1160mg | 34% |
| Selenium, Se 22ug | 41% |
| Sodium, Na 670mg | 44% |
| Zinc, Zn 6mg | 57% |
| Water | |
| Water 350g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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