Zoodles (Zucchini Noodles) And Gluten Free Meatballs
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.
Servings 4
Calories 345kcal
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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