Skillet Zoodles and Meatballs Recipe

Name: Skillet Zoodles and Meatballs
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 lb (500 g) lean ground beef; 1/2 cup Italian style panko crispy bread crumbs; 1/4 cup finely chopped onion; 1/4 cup milk; 1/2 teaspoon Worcestershire sauce; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 egg; 1 tablespoon olive oil; 1 (680 mL) tomato basil pasta sauce; 1/2 cup water; 6 medium zucchini, julienne peeled or spiralized (6 cups); 1/4 cup shredded fresh basil leaves; 1/2 cup shredded Parmesan cheese, if desired

Ingredients

1 lb (500 g) lean ground beef
1/2 cup Italian style panko crispy bread crumbs
1/4 cup finely chopped onion
1/4 cup milk
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 tablespoon olive oil
1 (680 mL) tomato basil pasta sauce
1/2 cup water
6 medium zucchini, julienne peeled or spiralized (6 cups)
1/4 cup shredded fresh basil leaves
1/2 cup shredded Parmesan cheese, if desired

PREP TIME 35m	COOK TIME 20m	TOTAL TIME 55m
YIELD 4 servings

Instructions

In large bowl, mix beef, bread crumbs, onion, milk, Worcestershire sauce, salt, pepper and egg.
Shape mixture into 12 (2-inch) meatballs.
In 12-inch skillet, heat oil over medium heat.
Add meatballs; cook 6 to 8 minutes, gently turning occasionally, just until browned on all sides.
Add pasta sauce and water; heat to simmering.
Simmer 8 to 10 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F).
Using slotted spoon, transfer meatballs to plate, and cover to keep warm.
Stir zucchini noodles into sauce; cook 2 to 4 minutes, stirring gently, until noodles soften.
Divide zoodle mixture among 4 bowls.
Top with meatballs.
Sprinkle with basil and Parmesan cheese.