Zucchini Noodles and Meatballs

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55 Minutes Prep
55 Minutes Total

This easy skillet zoodle and meatball with pasta sauce recipe swaps light zucchini noodles for starchy pasta – guaranteed to fill you up without weighing you down.

Ingredient List
  • 1 lb lean ground beef Small check mark in a circle icon
  • 1/2 cup panko bread crumbs Small check mark in a circle icon
  • 1/4 cup finely chopped onion Small check mark in a circle icon
  • 1/4 cup milk Small check mark in a circle icon
  • 1/2 teaspoon Worcestershire sauce Small check mark in a circle icon
  • 1/2 teaspoon salt Small check mark in a circle icon
  • 1/2 teaspoon black pepper Small check mark in a circle icon
  • 1 egg Small check mark in a circle icon
  • 1 tablespoon olive oil Small check mark in a circle icon
  • 1 jar Muir Glen Organic pasta sauce (any flavor) Small check mark in a circle icon
  • 1/2 cup water Small check mark in a circle icon
  • 6 medium zucchini, julienne peeled or spiralized (6 cups) Small check mark in a circle icon
  • 1/4 cup shredded fresh basil leaves Small check mark in a circle icon
  • 1/2 cup shredded Parmesan cheese, if desired Small check mark in a circle icon
Preparation
  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 no longer pink in center (165°F). 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 zoodle mixture among 4 bowls. Top with meatballs. Sprinkle with basil and Parmesan cheese.