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ZOODLES WITH MEATBALLS
Serving Size: 4
Ingredients
Meatballs:
1 lb ground beef
¼ cup breadcrumbs
2 tbsp milk
½ tsp salt
½ tsp ground black pepper
½ small onion, chopped
1 clove garlic, minced
1 large egg
3 tbsp grated Parmesan cheese
2 tbsp chopped parsley
Directions
Making the Meatballs and Tomato Sauce:
1.
Combine the Meatballs ingredients in a bowl. Use your hands to form 1 ½-inch meatballs.
Place the meatballs in the appliance. Select the Airfry setting and cook for 10 minutes. When
the meatballs are done, remove and reserve them.
2.
To make the sauce, add the onion, garlic, and 2 tbsp olive oil to the appliance. Select the
Airfry setting and cook for 3 minutes.
3.
Add the crushed tomatoes to the appliance. Rinse out the tomato can with the water and add to
the appliance. Add the salt, black pepper, and sugar. Return the meatballs to the appliance. Set
the appliance to the High Slow Cook setting and cook until tender (about 2 hours).
4.
When the meatballs are done cooking, add the parsley and basil to finish the sauce.
Making the Zoodles:
1.
Place the zucchini in a colander and coat with ½ tsp salt. Let the zucchini rest for 10
minutes to remove any excess water.
2.
Place the zoodles in a tea towel and squeeze out as much water as possible. This process
helps the zoodles be more tender and less soggy.
3.
Place the zoodles in a large bowl and toss with 1 tbsp olive oil. Place in the appliance.
4.
Select the Airfry setting. Set the cooking temperature to 425°F and cook until tender (about
15 minutes).
5.
When the zoodles are done cooking, transfer to a platter and top with the meatballs and
sauce.
6.
Serving suggestion: Sprinkle with cheese and fresh parsley or basil.
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Tomato Sauce:
½ onion, chopped
3 cloves garlic, minced
2 tbsp olive oil
28 oz canned crushed tomatoes
1 cup water
½ tsp salt
½ tsp ground black pepper
½ tbsp sugar
2 tbsp chopped Italian parsley
10 basil leaves, chopped
Zoodles:
4 large zucchinis, spiralized or
store-bought spiralized zucchini
1 tsp salt
1 tbsp olive oil
7/14/22 8:51 AM
7/14/22 8:51 AM
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