Zoodles (Zucchini Noodles) And Gluten Free Meatballs

Zucchini Noodles and Gluten Free Meatballs combines fresh zucchini noodles with homemade beef meatballs and rich tomato sauce. Unlike many zoodle recipes that rely on pre-made meatballs or sacrifice flavor for convenience, this version offers a lighter take on classic spaghetti and meatballs while preserving the comfort and flavor that make the original so satisfying.

A spiralizer has been on my wish list for several months now, and I was very excited when my kids surprised me with one as a gift for my birthday. This unique and very easy to use gadget can turn almost any vegetable or fruit into spaghetti or ribbon strands. Yes, that’s why the noodles in the pic are green.

My family loves zucchini, and with this 4-blade spiralizer from Paderno World Cuisine I’ve been able to reinvent our favorite vegetable into a fun, new dish: zoodles (zucchini noodles!) and meatballs.

Love zucchini as much as I do? Take a look at my 17 easy zucchini recipes for even more creative ways to turn this vegetable into something special.

Now these zoodles make the perfect pasta substitute, and covered in marinara sauce they are a very nutritious twist to traditional spaghetti and meatballs.

For a delicious red sauce, try organic, gluten free Muir Glen. However, I think these zoodles deserve a homemade sauce.

The red sauce is inspired by Sundays from my childhood when my best friend would invite me over her Italian grandmother’s house for dinner. The house was always filled with a crowd of friends and relatives and, above all, the overpoweringly delicious smell of meats simmering in a tomato sauce on the stove: Italian red gravy.

My friend’s grandmother called the sauce “red gravy,” and it accompanied everything: meatballs, sausage, pork chops, and pasta.

This traditional gluten free Italian meatball recipe is based on the same method Nonna taught me years ago, adapted for my gluten-free kitchen.

How to make gluten free meatballs

*Free printable recipe card is available at the end of the post.

Before taking out my zoodle maker, I made the meatballs. In a bowl, I whisk the egg and stir in Shar’s gluten-free breadcrumbs until the breadcrumbs are soaked. 

Then combine the ground beef with the soaked breadcrumbs and add Parmesan cheese, garlic, and parsley. Roll the meat mixture gently between your hands until it forms small balls that hold together. Avoid packing the meat too tightly.

Loosely formed meatballs stay tender and absorb more of the flavorful tomato sauce as they cook. Fry in oil until they are browned on all sides. Then, I simmer them in a savory gluten-free Italian red sauce. 

Today, I’m serving it over my zoodles!

How to make zoodles

While the meatballs are simmering in the red gravy, it’s time to make those zoodles. The whole family ends up crowding into the kitchen when I take out the spiralizer. It’s so fun to use that everyone wants a turn.

And look how beautifully it turns a zucchini into long, noodle-like swirls. I recommend using a long and fat zucchini for the best zoodles.

After you’ve sliced up your zucchini, place the spiralized zucchini in a colander with a little salt while the moisture is released. This takes about 20 minutes.

Now it’s ready to be cooked. Heat two tablespoons of olive oil in a skillet. Add three cloves of chopped garlic and cook until fragrant, about 2 minutes. Then, add the zoodles, sprinkle with salt and cook about 2 minutes. Stir and cook for one more minute.

Finally, let the zoodles sit for a few minutes to allow any excess water to be released. Drain, and they’re ready to serve. You might also want to pat them off with a paper towel if they are still a bit too moist.

Cover with the red gravy and top with meatballs and dinner is ready!

Serving suggestions

Inspired by an old-fashioned Italian Sunday dinner? Pair these zucchini noodles and meatballs with a homemade Italian cream soda for a fun and festive touch. Add a simple Caprese salad: a classic Italian appetizer or gluten-free quick garlic bread to sop up the sauce.

Pro tips and recipe notes

What type of zucchini works best for zucchini noodles? For the best zoodles, choose long, fat zucchini that are straight. Longer zucchini create longer noodle strands and are easier to spiralize than smaller or curved zucchini.

How do I keep zucchini noodles from becoming watery? After spiralizing the zucchini, place the noodles in a colander and sprinkle them lightly with salt. Let them sit for about 20 minutes to release excess moisture, then pat them dry before cooking. This helps prevent soggy zoodles and keeps the sauce from becoming diluted.

Do I need a spiralizer to make zucchini noodles? A spiralizer produces the most spaghetti-like zucchini noodles, but you can also use a julienne peeler or vegetable peeler to create thinner strands or ribbons if that’s what you have available.

How can I store leftovers? The meatballs and sauce store very well and can be refrigerated for 3-4 days. Or freeze cooled meat and sauce for up to 3 months in heavy-duty freezer bags or airtight freezer-safe containers. For the best texture, prepare fresh zucchini noodles when you’re ready to serve.

I think we’re becoming a bit addicted to zoodles in my house now. I love how they give any meal a nutritious twist, and I’m coming up with all kinds of ideas for different ways to serve them.

This spiralizer has definitely been one of my favorite additions to my kitchen this year, and the spiralizer model that my kids bought me is high-quality and has many other features that I have not yet tried out.

It’s a snap to assemble, use, and clean. A wonderful tool for the gluten-free kitchen, and a great gift for anyone you know who loves to cook.

And if you’re shopping for someone who loves to cook, you’ll find more of my favorite kitchen gift ideas in my gift guide.

Before you go, I have one more resource you might enjoy. I love quick, easy sauces. Inside my mini course, I teach the fast weeknight marinara plus other simple sauces that make dinner feel doable on even the busiest nights. 

More zucchini recipes

Zucchini Lasagna Recipe That Really Rocks Think lasagna with zucchini instead of noodles. Everyone in my family loves this dish, and I’m sure you will too. Each mouthful keeps you salivating for the next bite.

Bacon. Corn, And Zucchini Sauté is a delicious side where the veggies really sing. 

Easy, healthy stuffed zucchini boats are like pizza on a zucchini!

These little grilled zucchini roll ups make an amazing appetizer.

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4 from 1 vote

Zoodles (Zucchini Noodles) And Gluten Free Meatballs

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Zoodles make the perfect pasta substitute, with gluten-free meatballs and covered in marinara sauce this dish is a very nutritious twist to traditional spaghetti and meatballs.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4

Calories 345kcal

Author Barbara Bianchi

Ingredients

• 3 cups of Marinara sauce store bought or homemade

For Meatballs

• 2 pounds ground beef
• 1 egg
• 1 tablespoon parmesan cheese
• 3 cloves of garlic minced
• 1 teaspoon parsley
• 1/4 cup gluten free bread crumbs
• 1 teaspoon salt
• oil for frying

For Zoodles

• 1/4 teaspoon salt
• 6 medium zucchinis
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic

Instructions

Prepare Meatballs

• Whisk the egg in a bowl and stir in gluten-free breadcrumbs until the breadcrumbs are soaked.
  1/4 cup gluten free bread crumbs, 1 egg
• Then combine the ground beef with the soaked breadcrumbs and add salt, Parmesan cheese, garlic, and parsley. Roll into meatballs gently between your hands until it forms small balls that holds together.

  Avoid packing the meat too tightly. Loosely formed meatballs stay tender and absorb more of the flavorful tomato sauce as they cook.
  2 pounds ground beef, 1 tablespoon parmesan cheese, 3 cloves of garlic, 1 teaspoon salt, 1 teaspoon parsley
• Fry meatballs in oil and brown them well on all sides over medium-low heat, turning carefully about 10 minutes.Then simmer meatballs in gluten free marinara sauce.
  oil for frying, 3 cups of Marinara sauce

Prepare Zucchini (Zoodles)

• Cut zucchini into zoodles using a spiralizer. Place the spiralized zucchini in a colander and toss with the salt until coated. Place colander in a shallow bowl for 20 - 30 minutes while zoodles release their moisture, then pat dry with paper towels.
  1/4 teaspoon salt, 6 medium zucchinis
• Heat 2 tablespoons of olive oil in a skillet. Add 3 cloves of chopped garlic and cook until fragrant, about 2 minutes.
  2 tablespoons extra-virgin olive oil, 3 cloves garlic
• Add zoodles (zucchini), and cook about 2 minutes. Stir and cook for one more minute. Then let the zoodles sit for a few minutes to allow any excess water to be released, drain and they're ready to serve.

Notes

• What type of zucchini works best for zucchini noodles? For the best zoodles, choose long, fat zucchini that are straight. Longer zucchini create longer noodle strands and are easier to spiralize than smaller or curved zucchini.
  How do I keep zucchini noodles from becoming watery? After spiralizing the zucchini, place the noodles in a colander and sprinkle them lightly with salt. Let them sit for about 20 minutes to release excess moisture, then pat them dry before cooking. This helps prevent soggy zoodles and keeps the sauce from becoming diluted.
  Do I need a spiralizer to make zucchini noodles? A spiralizer produces the most spaghetti-like zucchini noodles, but you can also use a julienne peeler or vegetable peeler to create thinner strands or ribbons if that's what you have available.
  How can I store leftovers? The meatballs and sauce store very well and can be refrigerated for 3-4 days or freeze cooled meat and sauce for up to 3 months in heavy-duty freezer bags or airtight freezer-safe containers. For the best texture, prepare fresh zucchini noodles when you're ready to serve.

Nutrition

Calories: 345kcal

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