Ingredients:

  • 1 lb (450g) ground beef (80/20 blend)
  • 1/4 cup (30g) breadcrumbs, plain
  • 1/4 cup (60ml) milk, any kind
  • 1 large egg, lightly beaten
  • 1 tbsp (15ml) grated Parmesan cheese (plus extra for serving)
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • 1 tbsp (15ml) olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (28 oz) can (794g) crushed tomatoes
  • 1 (15 oz) can (425g) tomato sauce
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional, for a little kick!)
  • 2 medium zucchini, spiralized into zoodles (about 4 cups)
  • Fresh basil leaves, chopped (for garnish)
  • Salt and Black Pepper, to taste

Instructions:

  1. In a bowl, combine ground beef, breadcrumbs, milk, egg, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Gently mix until just combined – don't overmix!
  2. Roll the mixture into approximately 1-inch meatballs.
  3. Heat olive oil in the skillet over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
  4. Add the meatballs to the skillet and brown on all sides. They don’t need to be cooked through at this point.
  5. Pour in crushed tomatoes, tomato sauce, oregano, red pepper flakes (if using), salt, and pepper. Bring to a simmer.
  6. Cover the skillet and reduce heat to low. Simmer for 10 minutes, or until the meatballs are cooked through and no longer pink inside.
  7. Gently stir in the zoodles. Cover and cook for 2-3 minutes, or until the zoodles are tender-crisp, but not mushy.
  8. Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese, if desired.