Spaghetti & Meatballs - but make it Whole30! These spicy meatballs with zoodles are so delicious, you won't even believe how good they are for you. Using Pederson's Farms no sugar added products helps SO much with eating clean, even if you are not doing a whole30! Both you and your family will love this one, so make sure to cook it up ASAP!
Ingredients:
2 tbsp olive oil
1 lb Pederson’s Ground Beef
1 lb Pederson’s Ground Italian Sausage
1 shallot, minced
3 cloves garlic, minced
1 egg
1 tbsp dried parsley
1 tsp dried basil
1 tsp dried oregano
½ tsp onion powder
1 tsp salt, separated
¼ tsp pepper
1 tsp red pepper flakes
1 (32 oz) jar Rao’s Arrabbiata Sauce
4 large zucchini, spiralized into zoodles
Additional Supplies:
Spiralizer
Tongs
Large sauce pot with a lid (like a dutch oven)
Directions:
In a large bowl, add ground beef, sausage, shallot, garlic, egg, parsley, basil, oregano, onion powder, ½ tsp salt, pepper and red pepper flakes. Use your hands and mix together until evenly combined.
Take a spoonful of meat, about 2 tbsp, and roll into a ball that is 1½-2 inches in diameter. Repeat until you have used up all of the meat mixture. (You should end up with 18-20 meatballs)
Heat a large skillet over medium/high heat. Add olive oil.
Carefully place meatballs into the hot oil. You may need to do this in batches so that the pan does not get overcrowded. Cook for 3 minutes on one side, then flip and cook the other side for an additional 3 minutes. Remove browned meatballs from the pan, and repeat until all meatballs have been cooked.
NOTE: The meatballs will NOT be fully cooked at this point.
Once you have browned all of the meatballs, drain the fat from the pan (it’s okay if you don’t get all of it out). Return the skillet to the stove and reduce heat to medium/low. Pour half of the jar of marinara sauce into the skillet and stir, making sure to scrape up all of the browned bits from the bottom of the pan.
Place all of the meatballs back into the skillet, nestling them into the sauce. Pour the remaining half of the sauce over the meatballs. Cover the pan and let simmer on medium/low heat for 10 minutes.
While the meatballs simmer in the sauce, spiralize the zucchini. Place into a colander and sprinkle with the remaining ½ tsp salt. Set aside.
Remove the meatballs from the skillet and serve on a bed of zucchini noodles!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
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