Zoodles And Meatballs Zucchini Noodles With Slow Cooker Turkey Meatballs Recipes

ZOODLES WITH PLANT-BASED MEATBALLS

Steps:

• Heat a large (12-inch) nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, then the meatballs. Cook, turning frequently, until even golden brown and heated through the center, 8 to 10 minutes total. Remove from skillet to a paper towel-lined plate. Once skillet is cool enough to handle, wipe clean with paper towel.
• Return skillet to medium heat. Add 1 teaspoon olive oil, tomatoes, and 1/2 teaspoon salt. Cook for 2 to 3 minutes, until slightly golden and just tender (but not burst). Remove to a plate.
• Add the remaining 1 teaspoon olive oil, then zucchini noodles. Season with remaining 1/2 teaspoon salt and stir very gently to combine. Cook, stirring occasionally, for about 3 minutes or until zoodles are slightly tender. Add the pesto and stir gently to combine.
• Transfer to a large serving platter and top with meatballs, tomatoes, roasted almonds, and Parmesan cheese, if desired. Serve immediately.

SIMPLE MEATBALLS WITH ZOODLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine ground beef, onion, garlic salt, salt, and pepper in a bowl; mix well. Shape into 1 1/2-inch balls. Arrange meatballs in a glass baking pan.
• Bake in the preheated oven until meatballs are browned, about 20 minutes.
• Cut zucchini into noodle shapes with a spiralizer.
• Heat tomato sauce in a saucepan over medium heat; add meatballs. Reduce heat to low. Cook, covered, until sauce and meatballs are evenly warmed, about 5 minutes. Remove from heat; keep covered.
• Heat oil in a skillet over medium heat. Add zucchini, salt, and pepper; cook and stir until tender but firm to the bite, about 5 minutes. Transfer zucchini to a serving plate; top with tomato sauce and meatballs.