Skillet Zoodles and Meatballs

Prep 55 min
Total 55 min
Servings 4

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Joining the zoodle revolution is easy with this classic skillet meatball recipe. The swap from starchy noodles to light zucchini zoodles is guaranteed to fill you up without weighing you down. ...MORE + LESS -

Ingredients

1 lb (500 g) lean ground beef

1/2 cup Italian style panko crispy bread crumbs

1/4 cup finely chopped onion

1/4 cup milk

1/2 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg

1 tablespoon olive oil

1 (680 mL) tomato basil pasta sauce

1/2 cup water

6 medium zucchini, julienne peeled or spiralized (6 cups)

1/4 cup shredded fresh basil leaves

1/2 cup shredded Parmesan cheese, if desired

Steps

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1

In large bowl, mix beef, bread crumbs, onion, milk, Worcestershire sauce, salt, pepper and egg. Shape mixture into 12 (2-inch) meatballs.
2

In 12-inch skillet, heat oil over medium heat. Add meatballs; cook 6 to 8 minutes, gently turning occasionally, just until browned on all sides.
3

Add pasta sauce and water; heat to simmering. Simmer 8 to 10 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F). Using slotted spoon, transfer meatballs to plate, and cover to keep warm.
4

Stir zucchini noodles into sauce; cook 2 to 4 minutes, stirring gently, until noodles soften. Divide zoodle mixture among 4 bowls. Top with meatballs. Sprinkle with basil and Parmesan cheese.

Expert Tips

Be careful when adding the water and pasta sauce to the hot skillet with the meatballs. To avoid splattering, pour liquid into pan gently, holding can and measuring cup close to skillet.
Using pre-spiralized zucchini noodles that are measured in ounce-weights? For this recipe, we used 22 oz of zucchini noodles.