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Zucchini Spaghetti and Meatballs Recipe

Make this gluten-free and veggie-forward alternative to traditional spaghetti and meatballs. Swap out your usual spaghetti for zoodles and use Organicville® Marinara sauce for a delicious dish.

Zucchini Spaghetti and Meatballs Recipe
SERVES 2 | FINISH IN 40 minutes


Make this gluten-free and veggie-forward alternative to traditional spaghetti and meatballs. Swap out your usual spaghetti for zoodles and use Organicville® Marinara sauce for a delicious dish.

Ingredients
  • Organic, Whole30-approved pre-packaged meatballs
  • 3-4 medium zucchini
  • 4 tsp. olive oil, divided
  • 8 oz. shiitake mushrooms
  • 1 c. Organicville® Marinara Sauce
  • Salt & Pepper, to taste
Products you'll need
Directions
  1. Cook the meatballs according to the package directions.
  2. Heat the Organicville® Marinara Sauce in a small saucepan on low heat until warmed.
  3. Heat 2 teaspoons of the olive oil in a skillet over medium heat, sauté the mushrooms until soft.
  4. Spiralize the zucchini.
  5. Heat the remaining olive oil in a skillet over medium heat. Add the zucchini noodles and cook, stirring and tossing with tongs, until slightly tender, around 2-3 minutes.
  6. When all components are ready, assemble your spaghetti and meatballs – divide the zucchini noodles into two bowls, add the meatballs and mushrooms and top with the Marinara sauce. Season with salt and pepper to taste.

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