Spiralized Zoodle Spaghetti with Meatballs

Image of Adrienne Allen
Rated 4.5 based on 2 customer reviews
Spiralized Zoodle Spaghetti with Meatballs
Spiralized Zoodle Spaghetti with Meatballs
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Ingredients

  • Meatballs:
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 clove garlic, minced
  • 1 egg
  • 1 cup grated Parmesan cheese
  • 1 tablespoon chopped Italian flat leaf parsley
  • 1 cup Italian bread, crumbled
  • 1 teaspoon fennel seeds, roughly chopped
  • salt and ground black pepper
  • Marinara Sauce:
  • 1 (28 ounce) can whole plum tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 tablespoon tomato paste
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 1 teaspoon granulated sugar
  • salt and ground black pepper

Appliances

For best results, we recommend using:

Directions

  1. Combine beef and pork in a large bowl; add garlic, Parmesan, parsley, egg, salt, and pepper.
  2. Mix bread crumbs into meat mixture; shape into meatballs about 2-inches round; refrigerate while starting sauce.
  3. Heat the oil in a large pot over medium-low heat. Add onion and sauté until softened and translucent. Add garlic and cook for about 20 to 30 seconds.
  4. Add whole plum tomatoes, tomato paste, basil, sugar, salt, and pepper, to taste. Bring sauce to a boil; reduce heat to low and simmer. Mash any large chunks of plum tomatoes in sauce.
  5. Carefully add meatballs to pot and cover; cook until meatballs are fully cooked through about 30 to 35 minutes.
  6. Serve over your favorite pasta or zoodles.
Mealthy tip:

You can prepare your meatballs ahead of time and fire them when you're ready to eat them! Have your pasta ready to go in the pantry if you're hosting a dinner gathering for those folks who need to have the traditional combination.

Reviews

4.5out of 5 Stars

(2 Reviews)

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What others are saying

Image of Laura Griffin

Laura Griffin says:

I've made this recipe twice in the last week, once with zucchini noodles and once with sweet potato noodles! The meatballs and marinara sauce are so good! Refrigerating the meatballs is key, even if only for 5 or 10 minutes.

Image of Randall Hauk

Randall Hauk says:

This is a solid, if not too spectacular, dish. The meatballs are pretty good. The marinara is solid. I would suggest having this in your arsenal of spiralizer recipes. You can hardly get a better straightforward place for zucchini noodles than "spaghetti and meatballs".