Updated: 01/05/2017 4:01 PM
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Fix My Food: Zoodles with Meatballs in a Rustic Tomato Sauce
There's nothing like a big plate of spaghetti and meatballs when you're looking for delicious comfort food. But in honor of the New Year, we’re ditching those calories and carbs with a lightened up version of this classic with the help of Chef Mary Jane Miller.
Zoodles with Meatballs in a Rustic Tomato Sauce
Prep time: 30 minutes
Ready in 45 minutes
3/4 cup soft breadcrumbs, about 1 slice of sourdough, torn
1/4 cup whole milk
1 lb. ground beef
1 lb. Italian turkey sausage, bulk or with casings removed
1/2 cup grated Parmesan cheese
1 1/2 tsp. salt
1/2 tsp. pepper
- Heat oven to 375 degrees F. In a large bowl stir the bread crumbs, egg and milk together. Let stand 10 minutes to soften. Mash and whip the mixture with a fork until smooth.
- Add remaining ingredients and mix with hands until smooth. Using wet hands, pinch off about an ounce and shape into a 2-inch ball. Arrange on a rimmed baking sheet.
- Bake for 40 minutes or until meatballs reach internal temperature of 165 degrees F.
- Meanwhile, make sauce.
Sauce and Zoodles:
3 Tbsp. olive oil
1 small onion, chopped
2 garlic cloves, minced or pressed
4 oz. sliced mushrooms
1 tsp. salt
1/2 tsp. pepper
1 (28 oz) can chopped tomatoes
1 Tbsp. double strength tomato paste
3 Tbsp, slivered fresh basil
2 medium zucchini, cut into noodles with a spiralizer
additional parmesan for serving
- In a large deep skillet, heat olive oil over medium heat. Cook onions and garlic in oil until translucent, about 4 minutes. Add mushrooms with salt and pepper and cook until just tender.
- Dump in tomatoes and turn up the heat. Bring to a boil and cook, stirring constantly, until juices thicken, about 5 minutes. Stir in tomato paste and cook a minute more.
- Toss in zucchini noodles, reduce heat to simmer, cover and cook 2 or 3 minutes or until crisp tender. Stir in basil.
- Serve topped with meatballs and additional grated parmesan cheese.
Makes 4 servings