Description
These Tomato Basil Zoodles with Meatballs makes a simple, fresh, and easy weeknight meal!
Ingredients
- FOR THE MEATBALLS:
- 1 cup Italian Breadcrumbs
- ½ cups Water
- 1-½ pound Ground Sirloin
- 2 Eggs
- 2 teaspoons Garlic Powder
- ½ Teaspoon Onion Powder
- ¼ cups Grated Parmesan Cheese
- Salt And Pepper, to taste
- FOR THE ZOODLES:
- 2 Tablespoon Olive Oil
- 3 Medium Zucchini, Spiralized
- ½ Teaspoon Garlic Powder
- Salt And Pepper, to taste
- 1 jar (23 1/2 Oz. Size) Prego® Farmers’ Market Tomato & Basil Sauce
- Grated Parmesan Cheese For Topping, If Desired
Preparation
Preheat oven to 350ºF. Lightly grease a large baking pan with non-stick cooking spray or line with parchment paper. Set aside.
In a small bowl, combine bread crumbs and water until it resembles a crumbly mixture.
In a large bowl, combine ground sirloin, breadcrumb mixture, eggs, garlic powder, onion powder, Parmesan cheese, salt, and pepper. Stir thoroughly to combine, making sure eggs are completely mixed in.
Use a small cookie scoop or spoon to scoop meat mixture and then roll into balls. Place onto prepared baking pan. Bake for 30–35 minutes, or until meatballs are no longer pink in the middle.
While meatballs are baking, prepare zoodles. In a large skillet, heat olive oil over medium heat. Add zoodles, garlic powder, salt and pepper, Sauté for about 3–4 minutes, or until tender.
Add sauce into skillet and stir to combine. Add cooked meatballs to skillet and heat until warmed through.
Remove pot from heat. Top with Parmesan cheese, if desired. Serve immediately.
