Zucchini Noodles with Meatballs: A Low-Carb Italian Feast
Ever wondered how to make a classic Italian dish healthier without sacrificing flavor? Look no further! This zucchini noodles with meatballs recipe is about to become your new favorite.
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes
Servings: 4-6
Difficulty: Moderate
Dietary tags: Low-carb, Gluten-free option, High-protein
Equipment Needed:
• Large mixing bowl
• Baking dish or skillet
• Spiralizer (or a sharp knife for julienning)
• Colander
• Non-stick pan
Don’t have a spiralizer? No worries! You can use a vegetable peeler to create long, thin strips of zucchini.
Ingredients:
• 1.4 lbs (635g) ground turkey (or a mix of turkey and pork)
• 1/4 cup (60ml) water
• 1/2 cup (60g) whole wheat breadcrumbs (or almond flour for gluten-free)
• 1 large egg
• 1 package (8 oz / 225g) white mushrooms, finely chopped (optional)
• 1 jar (25 oz / 710g) marinara sauce
• 4-6 medium zucchinis, spiralized (or 2 lbs / 900g frozen zucchini noodles)
• 2 tbsp (30ml) olive oil
• 2 cloves garlic, minced
• 1 tbsp (15ml) lemon juice
• Salt and pepper to taste
• Fresh herbs (parsley, basil) for garnish
Method:
1. In a large bowl, mix ground turkey, water, breadcrumbs, egg, and chopped mushrooms (if using). Season with salt, pepper, and your favorite Italian herbs.
2. Form the mixture into 18-20 meatballs, about 1.5 inches in diameter.
3. Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature of 165°F / 74°C).
4. Remove meatballs and set aside. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
5. Add spiralized zucchini to the skillet. Cook for 3-4 minutes, stirring occasionally, until the zucchini is tender but still has a bit of crunch.
6. Pour in marinara sauce and add the meatballs back to the skillet. Simmer for 5 minutes until everything is heated through.
7. Squeeze lemon juice over the dish, sprinkle with fresh herbs, and serve immediately.
Crucial Tips:
• Don’t overcook the zucchini noodles – they’ll turn mushy!
• Make sure your meatballs are evenly sized for consistent cooking.
• Taste and adjust seasoning before serving – zucchini can dilute flavors.
Storage:
Keep leftovers in an airtight container in the fridge for up to 3 days. The zucchini might release water, so drain before reheating.
Scaling:
This recipe doubles easily for meal prep or feeding a crowd. Just make sure your skillet is big enough!
Common Mistakes:
• Overcooking the zucchini noodles (trust me, I’ve been there)
• Under-seasoning the meatballs (don’t be shy with those herbs!)
• Not draining excess water from the zucchini (nobody likes soggy noodles)
Variations:
• Swap ground turkey for beef or plant-based mince
• Try pesto instead of marinara for a green twist
• Add red pepper flakes for some heat
• Sprinkle with Parmesan cheese before serving (if dairy isn’t an issue)
I’ll be honest, when I first tried zucchini noodles, I was skeptical. But this dish converted me! It’s now a regular in my weeknight dinner rotation. The tender-crisp zucchini noodles paired with juicy, flavorful meatballs create a harmony of textures and tastes that’ll make you forget you’re eating mostly vegetables.
Remember, the key to perfect zucchini noodles is in the timing. Cook them just long enough to soften slightly, but not so long that they turn into mush. Trust me, I learned this the hard way after serving my family a plate of zucchini soup instead of noodles!
This recipe is a lifesaver when you’re craving comfort food but don’t want to derail your healthy eating habits. It’s packed with protein, low in carbs, and sneaks in a hefty serving of veggies. Plus, it’s endlessly customizable – feel free to play around with different sauces, proteins, or add-ins to make it your own.
So, ready to spiralize your way to a delicious, guilt-free Italian feast? Give this zucchini noodles with meatballs recipe a whirl. Your taste buds (and waistline) will thank you!
