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Ingredients

9

Count

Nutrition

311 calories

Calories

Ready In

PT0M PT40M

40

Mins

Difficulty

Easy

Nutritional Facts

  • 311 calories calories
  • sodium490 milligrams
  • protein32 grams
  • calories311 calorieskcal
  • sugar13 grams
  • fat10 grams
  • saturated fat10 grams
  • carbohydrates25 grams

Zoodles and Meatballs

Spaghetti and meatballs is a love affair I hope never ends! Meatballs: in pasta, wrapped in a regular piece of white Bunny bread, and simply on the end of a toothpick, are delicious! So rest assure, this recipe is not an attempt to make you into one of those “carb haters”. However, sometimes you need a way to fit into that special occasion outfit or just looking for ways to cut down on some fat and push more veggies into your body. After all, they are good for you.

There are lots of kitchen gadgets that can help you make them but if this isn’t going to be something you routinely make, skip buying another gadget that will most likely end up in next Spring garage sale pile. Cut your zucchini’s in thin, lengthwise strips more like Pappardelle (a wide egg noodle with Tuscan origins, often served with hearty meat sauces.) What I would not recommend is buying zoodles frozen. I am not saying that are not any good brands but the one I got was mushy and small pieces. YUCK!

If your mouth is a little dry when you hear the words “extra lean turkey” here is a tip you will not want to skip! Grated carrots! It adds moisture and a light sweetness that you won’t even notice once you add your favorite Sal and Judy’s sauce.

If you are going to cook your turkey meatballs in a pan, I would suggest adding a bit of Flag Extra Virgin Olive Oil since the meatballs don’t have much fat. Or if you have the time, bake your turkey meatballs but finish them in your sauce. Extra cooking time in the sauce will also help all the flavors mesh for a tastier meal. (400 degrees, bake about 15 min for a 2 inch meatball)


Step 1

In a large non-stick skillet, heat the pan to medium heat.

Step 1 -- In a large non-stick skillet, heat the pan to medium heat.

Step 2

Meanwhile, prepare the meatballs by combining the ground beef with the Italian seasoning, pepper, garlic, and onions.

Step 2 -- Meanwhile, prepare the meatballs by combining the ground beef with the Italian seasoning, pepper, garlic, and onions.

Step 3

Cook the meatballs and gradually turn them a quarter-turn to lightly brown each side. Once thoroughly cooked, remove the meatballs, set aside on a dish, and tent with aluminum foil to keep warm. In the same pan, wipe out any excess fat with a paper towel. Add the Sal & Judy's and heat to a gentle simmer.

Step 3 -- Cook the meatballs and gradually turn them a quarter-turn to lightly brown each side. Once thoroughly cooked, remove the meatballs, set aside on a dish, and tent with aluminum foil to keep warm. In the same pan, wipe out any excess fat with a paper towel. Add the Sal & Judy's and heat to a gentle simmer.

Step 4

Using a spiralizer, make the zoodles from the zucchini. Top the zoodles with the cooked meatballs and warmed Sal & Judy Sauce. Garnish with Parmesan cheese & parsley.

Step 4 -- Using a spiralizer, make the zoodles from the zucchini. Top the zoodles with the cooked meatballs and warmed Sal & Judy Sauce. Garnish with Parmesan cheese & parsley.

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Ingredients

  • 1 lb. 93/7 extra lean ground beef
  • 1 tsp. Sal & Judy Italian Seasoning
  • 1/4 tsp. freshly ground black pepper
  • 4 toes garlic, minced
  • 1/2 Whole onion, minced
  • 1 Jar Sal & Judy Chunky Heart Smart Sauce
  • 4 Whole zucchini
  • 1/4 cup Parmesan cheese
  • 1/2 tsp. fresh parsley, minced

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