I’m almost embarrassed to admit that I’ve never posted a recipe for (zucchini) spaghetti and meatballs. Once, I posted a Turkey Feta Meatballs with Kale Pesto, but I’m talking about the classic tomato sauce spaghetti and meatballs.
When I first started writing material for Inspiralized, I was bragging, “Oh – the spiralizer is wonderful – spaghetti and meatballs are now low-carb and diet-friendly!” But look at me- six months into it and I’m posting my first true recipe for an ‘ole bowl of spaghetti & meatballs!
I chose turkey meatballs, because I personally like the taste better AND they’re leaner than meaty meatballs. Ha, meaty! Oh man, with jokes like that, Monday’s going to be rough.
I also added a twist to the sauce by using Muir Glen‘s fire roasted canned tomatoes for a more robust flavor. The fire roasted tomatoes add a kick in each bite, adding another dimension of flavor that you wouldn’t normally get with typical diced tomatoes.
The turkey meatballs are nothing fancy – just absolutely delicious! Everything works magically here: the slight crunchiness of the zucchini noodles, the moistness and parsley flavors in the turkey meatballs and the warm fire roasted tomato sauce.
Don’t make the widely popular mistake and starve yourself to reach your New Year’s Resolution goals. There’s no need for that! With Inspiralized dishes, we’re eating big satisfying bowls of pasta and noodles – without the heavy calories and carbs.
Guess how many calories per serving (noodles with 3 meatballs)!
Oh, come on – just guess!
Okay, I’ll tell you: about 235. 235 calories!
So there you have it: a classic spaghetti and meatballs…. Inspiralized!
Disclaimer: Although Muir Glen provided complimentary products for this recipe, all opinions are my own.
Fire Roasted Tomato Zucchini Pasta with Turkey Meatballs
Ingredients
- For the meatballs:
- 1 garlic clove minced
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup grated parmigiano-reggiano cheese
- salt and pepper to taste
- 2 tbsp warm water
- 1/2-3/4 lb lean ground turkey
- 1/2 tsp dried oregano flakes
- 2 tbsp freshly chopped parsley
- cooking spray
- For the rest:
- 1 tbsp olive oil
- 1 garlic clove minced
- 1/4 tsp red pepper flakes
- 1/4 cup diced red onion
- 1 14 oz can Muir Glen Fire Roasted Diced Tomatoes
- 1/2 tsp dried oregano flakes
- 4-5 medium zucchinis Blade C
Instructions
- Preheat the oven to 375 degrees.
- In a large saucepan, add in the olive oil. Once the oil heats, add in the garlic. Let garlic cook for 30 seconds and add in the red pepper flakes and onions. Let cook for 2 minutes or until onions begin to soften. Add in the fire roasted tomatoes and crush with a potato masher or back of a fork. Season with pepper and oregano.
- Cook the sauce until it is reduced fully and no moisture remains, about 10 minutes. Once reduced, add in the zucchini noodles and toss until noodles soften and sauce becomes the proper consistency, about 3 minutes.
- While the sauce is reducing, place all of your ingredients for the meatballs into a bowl and mix together. Using your hands, mold into slightly larger than golfball sized meatballs. Arrange on a baking tray that's lightly coated in cooking spray. Cook for 10-12 minutes, flipping the meatballs over after 5 minutes.
- Plate the noodles onto a plate or bowl and top with 3 meatballs! Enjoy.
Recipe Notes
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