These Tomato Basil Zoodles and Meatballs makes a simple, fresh, and easy weeknight meal. Filled with fresh zucchini noodles, a tomato basil marinara sauce, and hearty meatballs, this dish comes together in minutes and is bursting with flavor!
Since it’s summer, I’ve been taking advantage of all of the fresh produce that I can. You can often find me at my local farmer’s market on Friday afternoons, scouring the fresh fruits and veggies.
Produce is my favorite all year long, but it tastes even better in the summer. There’s just nothing like creating a meal that bursting with fresh vegetables and tons of flavor.
These Tomato Basil Zucchini Noodles and Meatballs makes a simple, fresh, and easy weeknight meal. Filled with fresh zucchini noodles, a tomato basil marinara sauce, and hearty meatballs, this dish comes together less than an hour and is bursting with flavor!
How about that for a simple, yet zesty weeknight meal? If you’ve never tried zucchini noodles before, now is the time to start!
Even the hubster liked them, and he is pretty picky about certain foods. The fresh zucchini, flavorful marinara sauce, and meatballs combine for a match made in heaven.
Now, I actually stole the meatball recipe from the hubster! One of the very first meals that he ever made me back when we were dating was spaghetti and meatballs. And over the years, it’s become a staple in our house.
So, naturally, when I thought of this zoodles and meatballs recipe, I grabbed our favorite one. The meatballs are easy to prepare and can even be made ahead of time and cooked for when it’s time to start dinner.
And then there’s the zoodles. Simply grab your spiralizer and spiralize away! Trust me, you’ll be amazed at how “un-zucchini-ish” it tastes once it’s cooked!
Ingredients for Zoodles and Meatballs
To make the zucchini noodles and meatballs, you’ll need the following ingredients:
- Italian breadcrumbs
- Ground sirloin
- Garlic powder and onion powder
- Parmesan cheese
- Olive oil
- Tomato basil sauce
How to Make Zoodles
To make the best zucchini noodles, I recommend using a spiralizer. You can buy handheld versions at most grocery stores these days, or you can order a larger spiralizer with multiple attachments online.
Alternately, you can use a vegetable peeler to create thin slices of zucchini. From there, you can use a knife to cut the sliced zucchini into spaghetti-shaped pieces.
How to Make Zoodles and Meatballs
Cooking zoodles is much easier than you might think. They require just a few minutes in a hot skillet, and then you can add the sauce and meatballs.
- Prepare the meatballs: Preheat oven to 350F. Lightly grease a large baking pan with non-stick cooking spray or line with parchment paper.
In a small bowl, combine the breadcrumbs and water until it resembles a crumbly mixture.
In a large bowl, combine the ground beef, breadcrumb mixture, eggs, garlic powder, onion powder, Parmesan cheese, salt, and pepper. Stir thoroughly to combine.
Use a small cookie scoop or spoon to scoop the meat mixture and then roll into balls. Place onto prepared baking pan.
Bake until the meatballs are no longer pink in the middle.
- Make the zoodles: I used the Prego® Farmers’ Market Tomato & Basil sauce for the base of these Tomato Basil Zoodles with Meatballs. Pour it into a skillet or medium pot, heat over medium heat, and then add in the zoodles.
- Cook for several minutes, add in the meatballs, and let everything heat up. And that’s it!
Grab those fresh veggies, a jar of your favorite Prego® Farmers’ Market sauce, and whip up this simple Tomato Basil Zoodles with Meatballs for dinner. It’ll be a summertime dish that your family will love!
How long do you cook zoodles?
The zucchini noodles need to be sautéed in an oiled skillet over medium heat for just 3 to 4 minutes.
Can you freeze zoodles?
Yes! Spiralize the zucchini, then pat dry and seal in a freezer bag for up to 3 months. When ready to use, add the frozen zoodles straight to the skillet and cook for just a minute or two.
Tips for Making Zucchini Noodles and Meatballs
- The meatballs can be made up to 4 days in advance. Store them in the fridge and reheat them throughout the week with the zoodles.
- You can also spiralize the zoodles in advance. Wait to sauté them until you’re ready to eat!
- Be careful not to over cook the zucchini noodles, as you don’t want them to be mushy.
Looking for more quick dinner recipes?
30-minute meals are my specialty! Here are some of my favorites:
- Garlic Parmesan Zoodles and Shrimp
- One-Pan Pizza Pasta
- Creamy Ground Beef Pasta
- Tomato Basil Pasta with Italian Sausage
- Cheesy Beef Tortellini Skillet
Tomato Basil Zoodles and Meatballs
- 1 cup Italian breadcrumbs
- ½ cup water
- 1½ pounds ground sirloin
- 2 eggs
- 2 teaspoons garlic powder
- ½ teaspoon onion powder
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoon olive oil
- 3 medium zucchini spiralized
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Grated Parmesan cheese for topping if desired
- 1 jar (23.5 ounce) jar tomato basil sauce or other marinara sauce of choice
Make the meatballs:
- Preheat oven to 350F. Lightly grease a large baking pan with non-stick cooking spray or line with parchment paper. Set aside.
- In a small bowl, combine the bread crumbs and water until resembles a crumbly mixture.
- In a large bowl, combine the 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.
Make the zoodles:
- 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 marinara 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.