This is a simple way to make meatballs at home with some zucchini noodles and sauce—easy-peasy. Make extra to keep this quick protein source on hand for weeknight meals or snacks anytime.
This recipe features our ITALIAN blend - which you can shop here!
- 2 pounds ground pork
- 3 tablespoons ITALIAN Spice Blend
- 4 cloves garlic, grated or minced
- 1 small yellow onion, finely diced
- Grated zest of 1 lemon
- 4 large zucchini
- 3 cups marinara, homemade or store-bought (use a nosugar- added variety), warmed
FOR GARNISH (OPTIONAL)
- 1/2 cup grated hard cheese, such as Parmigiano-Reggiano or Pecorino Romano
- 1/4 cup chopped fresh basil
Preheat the oven to 375°F.
Make the meatballs: In a medium-sized mixing bowl, combine the ground pork, spice blend, garlic, and onion. Mix well with your hands until the spice mixture is evenly dispersed.
Form the meat into twenty-four 1 1/3-ounce meatballs, about the size of golf balls, and place them in a 9 by 13-inch baking dish or on a rimmed baking sheet. Bake for 20 minutes, or until cooked through.
While the meatballs are baking, make the zucchini into noodles using a spiral slicer, a handheld julienne peeler, or even a regular vegetable peeler (if using a regular peeler, the noodles will be wide and flat instead of spaghetti-shaped). You should get 4 cups of noodles.
Fill a large pot with 1 inch of water and place a steamer basket in the pot. Cover and bring to a boil over high heat. Add the noodles to the basket and steam for 3 minutes. Transfer the noodles to a colander to drain off the excess liquid as they cool slightly.
Place the noodles in a large bowl and toss them with the marinara sauce. Top with the meatballs and garnish with the grated cheese and basil, if desired.
Omit the cheese.
CHANGE IT UP
Swap out the pork for ground beef or a combination of ground pork and ground chicken.
Double or triple this recipe to have extras for leftovers. Store in an airtight container in the fridge for up to 5 days or in the freezer for later use.