Magic Meatballs with Oodles of Noodle-Zoodles

We’ve officially made it through the first week of the year, and I’m pretty sure that approximately 1,346,029 resolutions have already been broken. 😂

OK, so maybe not that many but probably pretty close.

Resolutions are made with the best of intentions, but often there isn’t a dedicated plan or small stakes wins that build into something larger. Slow and steady will always win the race when it comes to long term change. This idea especially applies to the number one resolution made year after year – health improvement. Finding ways to prepare vegetables that seamlessly incorporate into recipes you already have in your rotation and can easily be “snuck in” for developing palates is crucial. This recipe does both!

Spaghetti and meatballs is a staple in our household, but it can be loaded with unhealthy fats, unnecessary carbs, and wayyyyy too much sodium. It’s time for a makeover! With some slight tweaks and quality ingredients, this dish can easily be aligned with your health goals (and keep the kids proud members of the clean plate club). The magic in these meatballs is how quickly they disappear! 😋

One of the most important swaps we make is to replace some of the pasta noodles with zucchini noodles! Notice, I said replace SOME of the noodles. Not all of them. I’ve found the perfect ratio [60% noodles/40% zucchini spirals] and preparation to make sure the zoodles:

Don’t go soggy (gross 😖)
Don’t release a ton of water into your dish (yuk 🤢)
Have an al dente texture that pair perfectly with the spaghetti (woohoo 🎉)

For frame of reference with the noodle serving size, one medium zucchini is enough for two adults to use as their 40% noodle replacement. The key is to remove the excess moisture from the vegetables and incorporate them when the spaghetti noodles are still warm. Their residual warmth will soften the zucchini to a perfect al dente while not turning them into mush.

Zoodle Ingredients

3 Medium Zucchini

Kosher Salt

Zoodle Steps

Spiralize the zucchini and lightly salt.
Layer zucchini between paper towels.
Gently press on the top of the stack with a paper towel to begin extracting the excess water.
Let sit 5 minutes, change paper towels and press again.
Let sit additional 5 minutes and press.
They’re ready to be mixed in with the noodles!

The second swap we make is with the quality of ingredients. 93% lean beef helps ensure a meatball with enough fat for flavor and texture but no unnecessary calories. By baking them in the oven on top of a cookie sheet nestled in a baking rack allows any additional fat to drain away from the meatballs, getting them perfectly crisp. The sauce is also a great opportunity to incorporate more healthful vegetables and cut out high sodium levels. I recommend brands like Rao’s Homemade Marinara [not an ad, just one of our favorites with a great nutrition label!].

Easy to whip up on a weeknight and keep you on track towards making actionable change? Now that’s what I call a revolution!

Magic Meatballs with Oodles of Noodle-Zoodles

Serves 8|Hands On: 20 Minutes|Total Time: 40 minutes

Meatball Ingredients:

1 lb. ground beef
2 tsp. garlic powder
2 tsp. onion powder
1 Tbsp. Italian seasoning
1 large egg
½ cup grated Parmesan cheese (powdered style to help bind it all)
¼ cup panko breadcrumbs
½ cup Italian breadcrumbs
Generous pinch of kosher salt and cracked black pepper
½ cup lukewarm water

Meatball Steps:

Preheat oven to 425 degrees.
Prepare a large baking sheet by placing a cookie cooling wire rack on top.
Mix all ingredients EXCEPT water together in a medium bowl.
Slowly pour in lukewarm water into meat mixture and stir to combine.
Roll meat mixture into 2” balls and place on the prepared wire rack.
Bake for 15 – 18 minutes (internal temp should reach 165).
After removing from oven, let sit for five minutes then gently transfer to skillet with marinara of choice to begin warming.