Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baked Italian Meatballs with Zoodles

Baked Italian Meatballs with Zoodles


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Mariel Lewis
  • Total Time: 40 mins
  • Yield: 4 Servings 1x

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

  1. 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.
  2. Heat RAO’s sauce in a pan, and add cooked meatballs to the sauce. Set aside.
  3. 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