Zucchini Noodles and Meatballs for the week
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Zucchini Noodles and Meatballs for the week sits in the Pork section of Regbie. The card serves 4 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 6 medium zucchini
- 2 cups marinara sauce
- 1 pound bulk Italian sausage, formed into 1½-inch meatballs
Method
Wash the zucchini and cut a thin slice off the bottom of each one so they won’t roll around on the cutting board. Set the zucchini flat-side down on the cutting board and go to town with the julienne peeler. If you keep the top on, you can grasp it to keep the squash steady. (Alternatively, slice the ends off the zucchini and spiralize them with a spiralizer.)
In a medium saucepan, heat up the marinara sauce over a medium burner until simmering. Plop in the meatballs and stir well. Lid the pan and gently bubble the meatballs until cooked through.
Whisk the raw zoodles into the meatballs and sauce and cook until the desired softness. Divide into four bowls and serve while it is hot.
