Italian Meatballs and Zucchini Noodles



  • 1/4 cup finely chopped onion
  • 1/2 teaspoon minced fresh garlic
  • 2 tablespoons grated parmesan cheese (plus more for serving)
  • 1/4 cup milk
  • 1/2 cup panko bread crumbs
  • 1 teaspoon italian seasoning (dried)
  • 1 egg (lightly beaten)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 teaspoon worcestershire sauce
  • 2 tablespoons fresh flat leaf parsley (chopped)
  • 1 pound lean ground beef (or turkey)
  • 2 tablespoons olive oil
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon minced fresh garlic
  • 1 teaspoon italian seasoning (dried)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper (optional)
  • 28 crushed tomatoes (­‐ounce can)
  • 2 zucchini (large, approx. 8” x 2”)
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • flat leaf parsley (Fresh chopped)
  • grated parmesan cheese


  1. 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. 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.
  3. 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.
  4. 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.
  5. Divide the noodles evenly among 4 or 5 bowls and top with meatballs and sauce.If desired, sprinkle with Parmesan cheese and parsley.
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