Description
These Baked Italian Meatballs with Zoodles are light, satisfying and perfect for a date-night in. Very easy to make and healthy.
Ingredients
Units
Scale
For the meatballs:
- 1 lb ground bison or beef
- 1 cup frozen spinach, thawed and drained
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup sourdough bread crumbs, divided
- 1 egg
- 1 1/2 tsp dried basil
- 1 1/2 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 1 large jar RAO’s tomato basil sauce
For for the zoodles
- 3 large zucchini noodles, peeled and made into zoodles
- 2 tbsp extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 400 F. In a large bowl, combine beef, eggs, spinach, cheese, ¼ cup breadcrumbs, egg and spices. Form meatballs, about the size of a golf ball each. Add remaining breadcrumbs to a bowl and dip meatballs in to coat. Place meatballs in individual mini muffin tin cups, and bake for 20 minutes.
- Heat RAO’s sauce in a pan, and add cooked meatballs to the sauce. Set aside.
- Cook zoodles with olive oil, salt and pepper until al dente. Dish zoodles, add meatballs and sauce. Top with freshly grated parmesan cheese and pepper.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Cuisine: Italian