Italian Meatballs and Zucchini Noodles
KitchenAid4
27
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50
Ingredients
- 1/4 cup finely chopped onion
- 1/2 teaspoon fresh minced garlic
- 2 tablespoons grated parmesan cheese (plus more for serving)
- 1/4 cup milk
- 1/2 cup panko breadcrumbs
- 1 teaspoon italian seasoning (dried)
- 1 eggs (lightly beaten)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 teaspoon worcestershire sauce
- 2 tablespoons 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 fresh minced 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
Directions
- 1In 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
- 22 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.
- 3Add 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.
- 4While 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.
- 5Divide the noodles evenly among 4 or 5 bowls and top with meatballs and sauce.If desired, sprinkle with Parmesan cheese and parsley.