Easy recipe for zucchini noodles with tomato sauce and gluten-free meatballs.
Directions
For the meatballs: Combine ground beef, turkey, cheese, Italian seasoning, salt, pepper, onion, and garlic together. Mix in eggs, milk, breadcrumbs, and parsley until just combined. Form into meatballs and cook in 2 to 3 tablespoons of oil over medium heat for 8 to 10 minutes. For the sauce: Heat 1 tablespoon olive oil in a wide, deep skillet on medium-high heat and add onion and carrots. Sauté for 2 to 3 minutes.Add garlic and tomato paste and mix in onion, carrot mixture. Add both cans of tomatoes, the broth, oregano, bay leaf, and basil. Cover and turn heat to low. Simmer for 20 to 30 minutes, stirring occasionally.
For the zoodles: Spiralize the zucchini into zucchini noodles using a spiralizer or vegetable peeler. Add the olive oil to a pan and cook the zoodles over medium heat for 1 to 2 minutes or until slightly softened and beginning to brown. Transfer the zoodles and meatballs to a serving bowl. Then add the sauce and sprinkling of freshly chopped parsley and Parmesan cheese.Best-selling author Jorge Cruise's latest book is The Cruise Control Diet .
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