The perfect quick and easy dinner: Baked Zoodles & Meatballs. This dish is delicious with RAGÚ® Homestyle sauce.
This has become my new favorite way to enjoy “spaghetti” without the pasta. Lately I’ve been cutting back on carbs, which for me has been more effective than counting calories. Replacing pasta with zucchini noodles—zoodles—has made that transition easy and surprisingly enjoyable. My family loved this version as much as I did.
I start by making classic Italian-style meatballs, then place them over a bed of freshly spiralized zoodles. Pour a jar of Homestyle Thick and Hearty Mushroom sauce over the meatballs and zoodles, top with sliced fresh mozzarella, and bake until the cheese is melted and bubbly. A brief broil at the end gives the cheese a lovely golden finish. We cleared our plates—no leftovers—and my family is already asking for it again.
The sauce is key: RAGÚ® Homestyle delivers a thick, bold flavor that brings this simple dish to life. I regularly use it in family meals and have enjoyed trying several varieties in the Homestyle line.
Give this easy recipe a try—pick up your preferred Homestyle sauce and make Baked Zoodles & Meatballs for a satisfying, lower-carb dinner option.
Enjoy!
Kristy Still
Baked Zoodles & Meatballs
Servings
4
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Ingredients
- 1 Lb Ground Beef
- 2 Egg Whites
- 1 Tsp Garlic Salt
- 1/4 Cup Diced White Onion
- 2 Medium Zucchini
- 1 Jar Homestyle Thick and Hearty Mushroom Sauce
- Sliced Fresh Mozzarella Cheese
- Parsley to Garnish
Instructions
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Preheat oven to 350°F.
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In a medium bowl, combine ground beef, egg whites, garlic salt, and diced onion.
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Form the mixture into approximately eight meatballs and place them in a greased baking dish.
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Bake the meatballs at 350°F for 30 minutes.
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While the meatballs bake, spiralize the zucchini to make zoodles and drain them on paper towels to remove excess water.
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Lightly spray a cast iron skillet (or an ovenproof dish) with non-stick spray and arrange the zoodles in it.
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Place the cooked meatballs on top of the zoodles.
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Pour the jar of sauce evenly over the meatballs and zoodles.
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Top with sliced fresh mozzarella.
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Bake for 20 minutes, then place under the broiler on low for about 5 minutes until the cheese is browned and bubbly.
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Serve garnished with parsley.
Nutrition
Serving:
4
Servings
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