Meatballs with Zucchini Pasta Author: Liza Cannata, Three Hungry Boys Serves: 4-6 servings
Ingredients
Meatballs:
1 lb ground beef
1 lb ground pork
¾ cup breadcrumbs
½ cup grated Parmesan
4 garlic cloves, peeled and minced
1 onion finely diced
2 eggs
¼ cup whole milk
1 tablespoon ketchup
1 tablespoon tomato paste
¼ cup Italian parsley finely chopped
¼ cup fresh basil finely chopped
1 teaspoon salt
Fresh ground pepper
2 tablespoons olive oil and more
Marinara Sauce:
¼ cup olive oil
1 cup chopped onions
2 garlic cloves minced
1-28 ounce can crushed tomatoes (3 cups)
1 teaspoon sugar
Salt and pepper to taste.
Zucchini noodles or spaghetti
Parmesan cheese and fresh basil for serving
Instructions
Preheat oven to 400 degrees
Grease a large sheet pan with olive oil. Combine ALL ingredients in a large bowl. (Pulsing the onion garlic and herbs in a food processor is best). Using hands, gently form meatballs into 1.5 inch balls - a little smaller than a golf ball. No need to space the meatballs far apart on the sheet pan. Drizzle the meatballs with olive oil and bake for 15-20 min until they start to brown.
Carefully transfer the meatballs to a plate.
Meanwhile, make the sauce. Heat olive oil in a large sauce pan. Add the onion and garlic and sauté for 2 to 3 minutes until soft and translucent. Add the tomatoes, sugar, salt and pepper and bring to a boil, reduce to a simmer, and cook 30 minutes. Taste and adjust seasonings and carefully transfer the meatballs and juices into the sauce.
Cook the meatballs covered for 10-15 minutes, stirring occasionally.
While the meatballs are cooking, prepare zucchini noodles or regular spaghetti.
Plate the warm noodles evenly into pasta bowls, top with a large spoonful of sauce, a few meatballs and serve with fresh grated parmesan and basil.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2016/04/07/meatballs-zucchini-pasta/