Zucchini Noodles & Meatballs


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  • 1 lb. lean ground beef
  • 1/2 c. panko bread crumbs
  • 1/4 c. onion, diced
  • 1/4 c. unsweetened almond milk
  • 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 egg
  • 1 Tbsp. olive oil
  • 1 jar Muir Glen organic pasta sauce (any flavor)
  • 1/2 c. water
  • 6 medium zucchini, julienne peeled or spiralized (6 c.)
  • 1/4 c. shredded fresh basil leaves
  • 1/2 c. shredded Parmesan cheese, if desired

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Preparation Instructions

  1. Mix beef, bread crumbs, onion, milk, Worcestershire sauce, salt, pepper, and egg in a large bowl. Shape mixture into 12 (2-inch) meatballs.
  2. In 14-inch skillet, heat olive oil over medium heat. Add meatballs; cook 6 to 8 minutes, gently turning occasionally, just until browned on all sides.
  3. Add Muir Glen organic pasta sauce and water; heat to simmering. Simmer 8 to 10 minutes, stirring occasionally, until meatballs are thoroughly cooked and the internal temperature reads 165° F (74° C) for 15 seconds. Using slotted spoon, transfer meatballs to plate, and cover to keep warm.
  4. Stir zucchini noodles into the pasta sauce; cook 2 to 4 minutes, stirring gently, until noodles soften. Divide noodle mixture among 4 bowls. Top with meatballs. Sprinkle with basil and Parmesan cheese.
Dan Nehring