Zucchini Pasta and Meatballs

When my husband and I were just dating and into the first years of our marriage, my in-laws had Spaghetti Sunday dinner. Each Sunday, we would head to their house for spaghetti. This tradition kind of stopped after my food allergies came about and my husband’s sisters moved, etc. I really loved Sunday dinners with them since we didn’t see them too often during the week. In honor of those dinners, I wanted to recreate a Spaghetti Sunday dinner that not only I could enjoy, but that was a little healthier also! Plus, I’m giving you the recipe for my greatest Pasta Sauce I’ve ever made! Makes 4 servings

ZUCCHINI AND MEATBALLS

4 zucchinis
1 Tbsp olive oil
Dash of sea salt and black pepper
Meatballs
1 lb ground turkey (or venison, chicken or beef)
1 tsp basil
1 tsp sea salt
1/2 tsp oregano
1/2 tsp black pepper
2 cups Pasta sauce (recipe below)

In a mixing bowl, combine ground meat, basil, salt, oregano and pepper for the meatballs. Stir until well blended. Form into meatballs, about 1″ diameter. In a large skillet, heat 2 tbsp olive oil. Place meatballs in skillet and cook on each side for about 5-8 minutes or until completely cooked through. Add pasta sauce to meatballs and let simmer for about 2 minutes to heat sauce. Meanwhile, prepare zucchini noodles. To make zucchini pasta, you an use a spiralizer or box grater. If using a grater, carefully shred the zucchini (long ways) on the large grater. Place zucchini strands in a seperate skillet. Drizzle with olive oil and salt and pepper. Saute over medium heat for about 5 minutes. Don’t cook noodles too long or they will get mushy. Place noodles on a serving plate and top with meatball mixture. Serve with shredded cheese if desired.

PASTA SAUCE
This is a simple, yet delicious pasta sauce recipe. I try to avoid canned goods due to BPA lining but occaisionally you can find some BPA free cans. Use whatever works for you. Makes about 2 cups of pasta sauce.

4 large red tomatoes
2 Tbsp olive oil
1 Tbsp white wine (or other) vinegar
1 small can of tomato paste (or pulp – about 3 oz)
1/2 cup water
2 tsp Italian seasonings

In a saucepan, combine ingredients and stir until tomato paste is blended. Use additional water for a thinner sauce.022015

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