This new spin on classic spaghetti and meatballs is sure to become a favorite!
Swapping out carb-heavy pasta for zucchini noodles in this spaghetti and meatballs recipe means everyone can enjoy this familiar dish. When you go low-fat, low-carb, it can be hard to let go of these comfort foods. Thankfully, spaghetti and meatballs with healthier zucchini noodles lets you have the best of both worlds!
7 Oz Ground beef
1 Egg, lightly beaten
1/2 Cup Mushrooms, thinly chopped
1 Garlic clove, minced
1/2 Cup Green onions, chopped
1/2 Cup Celery, chopped
1 Tsp Parsley, chopped
1 Tsp Basil, chopped
1/2 Tsp Red pepper flakes
1/2 Cup Vegetable coulis
1 Cup Zucchini, julienned
1/4 Tsp Grape seed oil
In a medium sized bowl, mix together beef, egg, mushrooms, garlic, green onions, celery, parsley, basil and red pepper flakes; make small sized meatballs.
In a hot non-stick pan with grapeseed oil, add meatballs; let cook.
When the meatballs are almost cooked, reduce heat to medium and pour the vegetable coulis into the pan; let simmer.
In another hot non-stick pan, add zucchini; let cook.
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