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Italian Meatballs and Zucchini Noodles
KITCHENAID27Ingredients
50Minutes
310Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1/4 cup finely chopped onion
- 1/2 tsp. minced fresh garlic
- 2 Tbsp. grated Parmesan cheese (plus more for serving)
- 1/4 cup milk
- 1/2 cup panko bread crumbs
- 1 tsp. italian seasoning (dried)
- 1 egg (lightly beaten)
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 1 tsp. worcestershire sauce
- 2 Tbsp. fresh flat leaf parsley (chopped)
- 1 lb. lean ground beef (or turkey)
- 2 Tbsp. olive oil
- 1 Tbsp. olive oil
- 1/2 cup finely chopped onion
- 1/2 tsp. minced fresh garlic
- 1 tsp. italian seasoning (dried)
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 1/8 tsp. crushed red pepper (optional)
- 28 crushed tomatoes (‐ounce can)
- 2 zucchini (large, approx. 8” x 2”)
- 1 Tbsp. olive oil
- 1/4 tsp. kosher salt
- 1/4 tsp. pepper
- flat leaf parsley (Fresh chopped)
- grated Parmesan cheese
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Directions
- In stand mixer bowl, use flat beater to stir together all meatball ingredients except beef or turkey and olive oil.Add beef or turkey and mix until just combined.Scoop
- 2 tablespoon portions and roll meatballs.Heat large non-stick skillet (12-inch or larger) over medium heat and add 1 tablespoon olive oil.*Cook meatballs, turning carefully with spatula until browned on all sides, about 6 minutes. Remove meatballs to a platter.
- Add 1 tablespoon oil to pan and cook onions over medium heat for about 4 minutes or until translucent. Add garlic, Italian seasoning, salt, pepper and crushed red pepper (if using) and cook for a minute.Add tomatoes to pan and stir scraping up any browned bits. Add meatballs back to pan, cover and reduce heat to maintain a low simmer for 20 minutes.
- While the sauce is cooking, trim the ends off zucchini and cut to fit spiralizer attachment. Use the fine spiralizing blade to make “zoodles”.Use kitchen shears or a knife to cut zoodles into desired lengths.Heat another large skillet (12-‐inch or larger) over medium heat and add 1-‐tablespoon olive oil.Add zoodles and sprinkle with salt and pepper.Cook the zucchini while tossing with tongs for 2-3 minutes or until slightly softened and just starting to release some juices.
- Divide the noodles evenly among 4 or 5 bowls and top with meatballs and sauce.If desired, sprinkle with Parmesan cheese and parsley.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol105mg35% |
Sodium790mg33% |
Potassium650mg19% |
Protein25g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate9g3% |
Dietary Fiber2g8% |
Sugars5g |
Vitamin A15% |
Vitamin C40% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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