After being in Atlanta for work, I was excited to get back home and cook healthy meals again. Started this week off with meatballs. My husband and I love meatballs and for the last few years, I have always made them with breadcrumbs. I was excited to discover that meatballs do not need breadcrumbs to help bind them. A very exciting discovery for me!
Ingredients:
MEATBALLS:
- 2 lbs Italian Sweet Turkey Sausage (casings removed)
- 1 lb Spicy Turkey Sausage (casings removed)
- 1 TBSP Italian Seasoning
- 1 egg
- 1 tsp salt
- 1 tsp ground black pepper
SAUCE:
- 28 oz can crushed tomatoes
- 1 TBSP tomato paste
- 1 medium onion finely chopped
- 2 TBSP olive oil
- 1 bay leaf
- 2 cloves garlic – minced
- 1 TBSP Italian Seasoning
- 1 tsp ground black pepper
ZOODLES:
- 3 Zucchini – spiralized
Directions:
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Preheat your oven to 400F.
- Begin with making the Marinara Sauce.
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Add the olive oil to a medium sized saucepan and heat up on a medium heat. Add the chopped onions and saute for five minutes, until soft. Add the chopped garlic and tomato paste and cook for additional 1 minute. Stir in canned tomatoes, Italian Seasoning, bay leaf and pepper. Let simmer while you make the meatballs.
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Line a baking sheet or sheet pan with foil or parchment paper.
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In a large bowl, mix the meat, egg and seasonings together.
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Form about two tablespoons (or ice cream scooper) of the meat mixture into even sized meatballs and place them on the lined pan.
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Bake in the oven for 18 – 20 minutes, or until cooked through (165 degrees).
- While everything is cooking, prepare the zoodles. Spiralize the zucchini and set aside. About 3 minutes before the meatballs are finished cooking, sauté the zoodles in a skillet with a little olive oil.
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Serve meatballs over the noodles and top with sauce.