One-Pot 30-Minute Zoodles and Meatballs
One-Pot 30-Minute Zoodles and Meatballs
Rating: (1 rated)
Recipe Yield: Serves 4 to 6

2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
1 clove garlic, minced
Kosher salt
Freshly ground black pepper
1 (24- to 26-ounce) jar marinara sauce (about 3 cups)
1 pound precooked meatballs (about 12 (1 1/2-inch) meatballs), thawed if frozen
6 medium zucchini (about 2 1/4 pounds total), ends trimmed
Grated Parmesan cheese, for serving

Heat the oil in a large pot over medium heat until shimmering. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.

Add the marinara sauce and meatballs and stir to combine. Simmer, stirring occasionally, until the meatballs are heated through and the sauce is slightly thicker, 12 to 15 minutes. While the meatballs are simmering, spiralize the zucchini.

Add the spiralized zucchini and cook, tossing the noodles often in the sauce, until the zucchini just starts to soften, about 5 minutes. (The zoodles will look dry in the beginning, but will eventually release a lot of water that thins out the sauce.) Serve immediately, topped with Parmesan cheese.

Recipe Notes

  • Frozen meatballs: Frozen meatballs can be used here straight from the freezer. After they're added to the pot, cover and cook 5 minutes extra before uncovering and continuing with the recipe.
  • Make ahead: The zucchini can be spiralized and stored in the refrigerator for up to 2 days before cooking.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, but the zucchini noodles will be much softer.
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