Spaghetti & Meatballs
Bringing more variety to your nightly meals! Here is another recipe that you can prepare for earlier in the week. Fun fact, this is one of my husband’s favorite meals! I remember introducing him to zucchini noodles. He loved the crunch that it gave, as bland as they are, they take on any sauce that you pair them with. He couldn’t believe he was eating something so yummy, yet so healthy! This is also a one panned, thirty-minute meal!
A Tip, if you don’t have a spiralizer, Amazon has one for cheap. OR you can buy the pre-spiralized noodles at your local grocery store. There’s nothing to do with them other than to add them to the sauce when it is ready. You can also use frozen meatballs to save some time. I generally prefer homemade! Sauce, most tomato basil sauces are extremely low in sugar. If you need help finding a sauce that is tasty and robust, let me know, I have a few suggestions.
I have left a few notes at the bottom about cooking ahead and storage. I hope that you enjoy this recipe & share it with your favorite people.
INGREDIENTS
· 2 tablespoons olive oil
· 1/2 medium yellow onion, finely chopped
· 1 clove garlic, minced
· Kosher salt
· Freshly ground black pepper
· 1 (24- to 26-ounce) jar marinara sauce (about 3 cups)
· 1 pound precooked meatballs (about 12 (1 1/2-inch) meatballs, meat or vegetarian), thawed if frozen
· 6 medium zucchini (about 2 1/4 pounds total), ends trimmed
· Grated Parmesan cheese, for serving
INSTRUCTIONS
1. Heat the oil in a large pot over medium heat until shimmering. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
2. Add the marinara sauce and meatballs and stir to combine. Simmer, stirring occasionally, until the meatballs are heated through and the sauce is slightly thicker, 12 to 15 minutes. While the meatballs are simmering, spiralize the zucchini.
3. Add the spiralized zucchini and cook, tossing the noodles often in the sauce, until the zucchini just starts to soften, about 5 minutes. (The zoodles will look dry in the beginning, but will eventually release a lot of water that thins out the sauce.) Serve immediately, topped with Parmesan cheese.
RECIPE NOTES
Frozen meatballs: Frozen meatballs can be used here straight from the freezer. After they're added to the pot, cover and cook 5 minutes extra before uncovering and continuing with the recipe.
Make ahead: The zucchini can be spiralized and stored in the refrigerator for up to 2 days before cooking.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, but the zucchini noodles will be much softer.