Veggie Noodles are the latest trend in the food world, and I’ve got to admit, I kind of love it. I LOVE vegetables, and I’ve been using spaghetti squash as an occasional pasta substitute for years. With the introduction of the spiralizer, I can now make noodles out of zucchini and other squashes, carrots, and just about any other firm veggie! You don’t have to use it as pasta, though. Another great way to use veggie noodles is to simply prepare them as a side dish. Sautéed in a little butter or olive oil with garlic and salt, they make a great addition to any meal. This is one trend I’m happy to jump on board with! Lucky for you, Sarah W. is also a spiralizer fan, and has a spectacular zucchini noodle and meatballs recipe to share with us. This one is particularly friendly if you are on a low-carb diet. Take it away, Sarah!
I have a foodie confession to make: I am not a huge fan of Italian food. Pasta has never been a religious experience for me the way that it seems it should when gauging my social media feeds. (I am fully aware that Italian food consists of more than PASTA, and have indeed eaten my share of other dishes. All are quite good! It’s just not my favorite food genre.) People. Love. Pasta. I am not a finicky eater, but when I go out to eat, I prefer to order something I couldn’t easily make at home, and when I’m cooking at home, my comfort spices include chili powder, thyme, cumin, and hot sauce.
That being said, whenever I picture cooking in the kitchen, it stems from the image of someone’s Italian grandma making sauce and noodles from scratch, stirring a bubbling pot smelling of garlic and love. To me and my fanciful brain, that’s traditional cooking. I just don’t do very much of it myself. So for this week’s blog, I decided to push myself back to basics and see if I could modern it up without being too crazy. The current trend of veggie noodles seemed like a good compromise.
We recently had our neighbors over for dinner, and they are pasta fanatics. I knew I wanted to make something at least Italian-inspired that would also be flexible enough for my current gluten-avoidance. Some Googling led me to this awesome recipe for Lasagna Meatballs, which I adapted and served with a choice of zucchini noodles or traditional pasta in fun shapes. I got a yield of 40 meatballs, which, including sauce and cheese, netted me 1.3 carbs per meatball. Not bad for those counting carbs! Your mileage will vary, depending on the cheeses (ricotta and mozzarella both contain carbs) and sauce you find around you, but this is a pretty delicious recipe that can be easily adapted to different diets by changing the base.
In order to make zucchini (or carrot or let-your-imagination-run-wild other vegetable) noodles, you will need a spiralizer. You can julienne your veggies, but they won’t have the same flexibility and movement that a pasta noodle does. I have a small, basic one and it’s served me well. Its size makes it easy to store since I don’t use it very often. Vegetable noodles are really trendy right now, and it’s easy to see why. They’re not labor-intensive; they can be tailored to go with a variety of dishes; they’re visually appealing and a way to get more color on your plate.
I had never made meatballs before, and these are a little wet, by virtue of the ricotta cheese. I skipped the breadcrumbs/flour usually called for in meatballs, and decided to use some extra Parmesan cheese instead. This was a good idea.
Zucchini Noodles with Lasagna Meatballs
- 1 lb ground beef or turkey (I used turkey)
- 1 lb sweet or hot Italian sausage (I used sweet)
- 1 cup ricotta cheese
- parsley, oregano, garlic, salt, pepper to taste
- ¾ cup Parmesan cheese, divided
- 2 cups pasta sauce (I used the lowest carb I could find – 5 carbs per serving)
- 1-2 roasted red peppers
- 2 eggs
- 1 ½ cup mozzarella cheese
- 3 zucchinis
- 1-2 tablespoons butter
Preheat oven to 375°.
Combine the sausage, turkey, eggs, ricotta, parsley, oregano, salt, pepper, and garlic to make your meatballs. Dice or finely chop the roasted red pepper and add to the mixture. I found it was best to have some “rings off” time and combine this by hand. At this point, the meatball mixture is very wet.
Add ¼ cup of your Parmesan cheese. If you still don’t like the consistency, add another ¼ cup.
Form 1-2” meatballs and line them up on a large baking sheet. They can be somewhat close together, as they won’t spread while they bake. Pop in the oven for 25 minutes. Bigger meatballs may take more time. As mentioned above, I got 40 meatballs out of one batch.
Grab a baking dish and start loading your meatballs in. I was able to cram all 40 into a 13” x 9” dish. Cover with sauce. Cover that with mozzarella cheese, finishing up with the remaining Parmesan. Cook this for an additional 30 minutes.
When you have about 20 minutes left on the bake, use the spiralizer to prep your zucchini noodles. These are fairly simple. Trim the ends of your zucchini. Hold the zucchini firmly in the spiralizer and turn so the blades cut the vegetable. This will produce noodle-shaped ribbons. These can be sautéed in a pan over medium heat for 4-5 minutes in butter. Twenty minutes out is a good time to start boiling water if you’d also like to serve pasta as an option.
I served these to my pasta-fiend neighbors (while calling them “lasagna meatballs”) and got this reaction: “The meatballs themselves don’t seem like they’d be cheesy, but they’re really cheesy!” They were a hit.
Have you jumped on the veggie noodle trend? What’s your favorite vegetable to use, and how do you prepare it?
Printer-friendly recipe: Zucchini Noodles with Lasagna Meatballs