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These Tomato Basil Zoodles with 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!
I have a confession to make…
Are you ready for it?
I’m not the biggest fan of zucchini. There. I said it. I feel like it’s almost a sin in the food blogging world, but, it’s true.
Everywhere I look, I see zucchini muffins, zucchini breads, zucchini pancakes, zucchini cakes…you get the idea. And while I do like it, the idea of it in baked goods just doesn’t appeal to me. In order for me to eat zucchini, it needs to be cooked, like in these chips, stir-fried, or sautéed.
And ever since I tried spiralized zucchini noodles (zoodles), I’ve been hooked.
It took me a long time to jump on the spiralizer train! I bought a spiralizer back in January, and just used it for the first time a few weeks ago. So, needless to say, I’m not one to jump onto the latest food trends until they’ve been around for a while. But, I’m so glad that I tried zoodles. I love the texture, flavor, and the healthier appeal to them.
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.
So, when I was shopping at Walmart last week, I stumbled upon a new product, Prego® Farmers’ Market sauces. It’s made with the kind of ingredients that you would find at your local farmer’s market, such as vine-ripened tomatoes, garlic, and basil. These veggies are picked at the peak of freshness and contains an irresistible taste and flavor from farm fresh ingredients.
Once I saw Prego® Farmers’ Market, I knew I had to stock up on the Classic Marinara and Tomato & Basil flavors. I knew this sauce would be perfect to use in a fresh and simple weeknight meal. After all, I’m all about the easy dishes!
These Tomato Basil Zoodles with 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!
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 the, 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 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!
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!
Told you this meal was easy peasy!
So 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!
Looking for more easy meals? I’ve got you covered!
Tomato Basil Zoodles with Meatballs
Ingredients
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
Zoodles
- 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
Instructions
- 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.
- 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.
Nutrition
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