These Metaballs and Zucchini Spaghetti are so delicious and very easy to make! This is the best healthy recipe.
Zucchini Spaghetti & Meatballs Recipe by Jorge cruise
Ingredients for Metaballs and Zucchini Spaghetti:
Meatballs:
3/4 lb. ground beef
3/4 lb. ground turkey
1/4 c. grated Parmesan cheese
1 tsp. Italian seasoning
Salt and freshly ground black pepper to taste
1/4 onion, minced
2 garlic cloves, minced
2 large eggs
1/4 c. whole milk
2 tbsp. gluten-free breadcrumbs
2 tbsp. chopped fresh parsley
Extra-virgin olive oil
sauce and Zoodles:
5 medium zucchini, about 2 1/4 pounds total
4 tbsp. extra-virgin olive oil1
medium onion, finely chopped
2 carrots, peeled and diced
3 cloves garlic, finely chopped
3 tbsp. tomato paste
1 14.5-oz. can diced tomatoes
1 14.5-oz. can crushed tomatoes
c. low-sodium beef broth
1 tsp. dried oregano
1 bay leaf
3/4 tsp. dried basil
Chopped fresh parsley, for serving
Grated Parmesan cheese, for serving
Olives, for serving (optional)
Directions:
- For the meatballs: Combine ground beef, turkey, cheese, Italian seasoning, salt, pepper, onion, and garlic together. Mix in eggs, milk, breadcrumbs, and parsley until just combined. Form into meatballs and cook in 2 to 3 tablespoons of oil over medium heat for 8 to 10 minutes.
- For the sauce: Heat 1 tablespoon olive oil in a wide, deep skillet on medium-high heat and add onion and carrots. Sauté for 2 to 3 minutes.Add garlic and tomato paste and mix in onion, carrot mixture. Add both cans of tomatoes, the broth, oregano, bay leaf, and basil. Cover and turn heat to low. Simmer for 20 to 30 minutes, stirring occasionally.
- For the zoodles: Spiralize the zucchini into zucchini noodles using a spiralizer or vegetable peeler. Add the olive oil to a pan and cook the zoodles over medium heat for 1 to 2 minutes or until slightly softened and beginning to brown.
- Transfer the zoodles and meatballs to a serving bowl. Then add the sauce and sprinkling of freshly chopped parsley and Parmesan cheese.
Other recipes you might like to try: Keto Carnitas, Vegan Green Bean Casserole, Chicken Pan with Rainbow Veggies
Metaballs and Zucchini Spaghetti
Ingredients
Meatballs
- 3/4 lb ground beef
- 3/4 lb ground turkey
- 1/4 c grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper to taste
- 1/4 onion, minced
- 2 garlic cloves, minced
- 2 large eggs
- 1/4 c whole milk
- 2 tbsp gluten-free breadcrumbs
- 2 tbsp chopped fresh parsley
- Extra-virgin olive oil
Sauce and Zoodles
- 5 medium zucchini, about 2 1/4 pounds total
- 4 tbsp extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 carrots, peeled and diced
- 3 cloves garlic, finely chopped
- 3 tbsp tomato paste
- 1 14.5 oz can diced tomatoes
- 1 14.5 oz can crushed tomatoes
- 1 c low-sodium beef broth
- 1 tsp dried oregano
- 1 bay leaf
- 3/4 tsp dried basil
- Chopped fresh parsley, for serving
- Grated Parmesan cheese, for serving
- Olives, for serving (optional)
Instructions
- For the meatballs: Combine ground beef, turkey, cheese, Italian seasoning, salt, pepper, onion, and garlic together. Mix in eggs, milk, breadcrumbs, and parsley until just combined. Form into meatballs and cook in 2 to 3 tablespoons of oil over medium heat for 8 to 10 minutes.
- For the sauce: Heat 1 tablespoon olive oil in a wide, deep skillet on medium-high heat and add onion and carrots. Sauté for 2 to 3 minutes.Add garlic and tomato paste and mix in onion, carrot mixture. Add both cans of tomatoes, the broth, oregano, bay leaf, and basil. Cover and turn heat to low. Simmer for 20 to 30 minutes, stirring occasionally.
- For the zoodles: Spiralize the zucchini into zucchini noodles using a spiralizer or vegetable peeler. Add the olive oil to a pan and cook the zoodles over medium heat for 1 to 2 minutes or until slightly softened and beginning to brown.
- Transfer the zoodles and meatballs to a serving bowl. Then add the sauce and sprinkling of freshly chopped parsley and Parmesan cheese.
