I just got back from Arizona yesterday afternoon and I am having a hard time not thinking that today is Monday. But it's not...thank goodness, it's Tuesday. After a weekend of being out of town, I always need a healthy meal to get me back on track for the week. Lately I've been loving zucchini noodles as a way to get my pasta without the carbs and fewer calories for an easy and quick weeknight meal that is super satisfying. Zucchini noodle "pasta" and pork meatballs will satisfy even the burliest of men (Canean loves it, and he's kinda burly) and will also be kind to the waistline, which I know all of you ladies will appreciate.
If you have never had zucchini noodles, you might be hesitant...as I was being the huge pasta lover that I am. And believe me, I have no intention on giving up my pasta completely, but zucchini noodles allow me to make versions of my pasta dishes more often!
Hello, more pasta? Can that ever be a bad thing? Not by my standards.
The zoodles are coated in a white wine and garlic sauce and the meatballs are tender and full of flavor and just so happen to be one of my favorite comfort foods. Topped with fresh basil to bring it all home, this meal will make your belly very happy and you won't even miss the pasta.
- 1 Lb. Ground Pork
- 2 Large Garlic Cloves, minced
- 3 Tbsp. Finely Chopped Fresh Parsley
- 1/4 Cup Grated Parmesan Cheese
- 1/4 Cup of Bread Crumbs (Italian) plus additional if needed
- 1 Tbsp. Water
- 1 Egg
- Salt and Pepper
- Olive Oil
Noodles and Sauce-
- 6 Zucchinis
- 1 Onion
- 3 Garlic Cloves, minced
- 1/2 Cup White Wine (Pinot Grigio works nice here)
- 1 Tbsp. Butter
- 1 Tbsp. Crushed Red Pepper Flakes
- Parmesan Cheese for Topping
- Fresh Basil for Topping
- Earlier in the day or the night before, spiralize your zucchinis with a spiralizer, or a julienne peeler (you can even make thicker noodles by using a regular peeler). Layer the zoodles in between paper towels for at least a couple of hours to absorb extra moisture in the noodles. You can also add some salt about 20 minutes before you cook in a colander and drain to release the extra moisture. This helps your sauce not become too watery.
- In a large bowl, combine all of your meatball ingredients and combine thoroughly. Add additional breadcrumbs if mixture is too wet. You still want the meatballs to be sticky and moist, so be careful not to add too many.
- In a large skillet, heat to med-high and add some olive oil. Roll your meatballs into whatever size you prefer, I usually do a little smaller than a golf ball. Brown on all sides and cook until done. You want to get some good caramelization on these and then you can reduce the heat to medium to cook the rest of the way through.
- Remove the meatballs to a plate lined with a paper towel and let sit while your sauce cooks.
- In the same meatball pan, sauté your onion, garlic, and red pepper flakes until onion and garlic are tender on med-high. Season with salt and pepper.
- Pour your wine in the pan to deglaze and scape up any leftover bits in the pan (these are full of flavor). Let wine cook until reduced a bit.
- Reduce heat to medium-low. Add your tbsp. of butter and a little more salt and pepper.
- Add your meatballs back into the pan and stir to coat meatballs with sauce. Place the lid on and let cook for another five minutes. If you need more sauce you can always add a little chicken stock or water for extra liquid.
- Then add your zoodles and stir to fully coat the noodles. Cook for about 2-5 minutes only, because you don't want your noodles to become soft, just barely cooked through.
- Top with basil and a sprinkle of grated parmesan cheese and serve immediately.
Those meatballs y'all...they are killer, and you are going to love this dish!
Are you a zucchini noodle pro? What are you favorite ways to prepare them?