There are a few recipes of mine that I make every month, they’re on the monthly dinner rotation.
However, there’s only one that I consistently have on a weekly basis and that’s Zucchini Spaghetti with Gluten-Free Turkey Meatballs.
Spaghetti and meatballs is such a classic comfort food. If I’ve ever had a stressful .
It’s also extremely meal prep friendly and is a meal, thanks to spiralizing, that can come together in under 15 minutes.
The key to making this meal in 10-15 minutes?
- Pre-make the turkey meatballs so you have them frozen on hand
- Pre-spiralize the zucchinis on a Sunday (as part of your meal prep) and have them already spiralized and ready to use.
- Stock up on a healthy tomato sauce, like Victoria Fine Foods. I love their sauce, because it has a few ingredients and they’re listed on the front. They also have a lot of organic flavors!
I actually recommend doubling the recipe and freezing the extra meatballs to have on hand for many, many future meals.
Here’s how I make dinner in under 15 minutes with this recipe:
- Pour a jar (or half a jar, depending on how many people I’m serving) of Victoria Fine Foods‘ Tomato Herb or Tomato Basil Sauce into a deep, non-stick skillet.
- Add the pre-made, frozen turkey meatballs to the skillet with the sauce and bring the mixture to a roaring simmer.
- Lower heat to a medium low simmer and let heat up the meatballs until they’re no longer frozen.
- Meanwhile, I spiralize a few zucchinis and cook them in a non-stick wide skillet or wok until al dente. Bonus points if I pre-spiralized on Sunday – no need to dirty the Inspiralizer!
- Drain the zucchini noodles into a colander and divide into bowls or plates.
- Top the noodles with 2-3 meatballs and extra spoonfuls of the sauce.
- Garnish with grated Parmesan cheese, if I’m feeling fancy.
I usually set the oven to broil and toast some slices of multigrain bread or an Italian baguette to serve alongside the spaghetti and meatballs, because, if you don’t like to dip bread in leftover tomato sauce, you must not have a pulse.
I say this a lot, and I’ll say it again: if you told me three years ago that I could eat spaghetti and meatballs every week and maintain/lose weight, I would’ve called you cray.
#inspiralizedspaghettiandmeatballs for the win!
Note: Although this post was sponsored by Victoria Fine Foods, all opinions are my own, always.
Now you can watch a cooking video of this recipe:
Nutritional Information
Weight Watchers SmartPoints*: 11 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
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