So, I’ve seen a lot of this zoodle business going on lately and although it’s a really good low-carb idea. I kept thinking that a bunch of raw zucchini would just be bland and boring but honestly, when I tried it, I actually really liked it. And if you are trying to eat healthier, I recommend giving these zoodle meatballs a go, see if it floats your boat. And since the zoodles aren’t as filling as pasta, I decided to add extra meatballs to the recipe. Which is good news right!?
And of course, as you can tell by the title, I made the zoodles without using a spiralizer. And it is super easy and simple to do. So if you have one, use it, but if not just follow the recipe. And as always, if you get confused with my instructions on how to cut the zucchini into zoodles, just watch the video in this post. The videos always make the steps a lot clearer, which is why I make them.
Now, what does zucchini have in it? Water, lots of water. And I don’t want those meatballs to get soggy when you serve it with the zoodles so what do you do? Well, there are 2 things that I like to do. I laid them out flat on a tray lined with kitchen paper, then I put more kitchen paper over the top. From there you just put them in the fridge until ready to use. This keeps the zoodles fresh and relatively dry, preventing them from releasing water everywhere.
When I was taking pictures of this dish, the bowl of zoodle meatballs was sitting there for quite a while, and when I was packing away after the photoshoot, I noticed that there was a lot of water at the bottom of the bowl. So the heat of the meatballs would have extracted a lot of the water from the zucchini overtime. And you don’t want to serve your zoodle meatballs like that, especially if you are making this for other people. So I think that worth being mindful of that.
Other than that, this recipe is quite simple and I totally dig the zoodle idea. Have any of you made them before? If so let me know what you did with them, I saw a zoodle carbonara when I was doing my research for this recipe and they looked awesome. But I would love to read about your experience with this.
As always, thank you so much for checking out my blog. If you want to stay updated with new recipes regularly then subscribe. I am going to attempt devilled eggs for the next post as I have heard they are super delicious so that should be interesting. Have an awesome week and I will be sending another post your way soon!
Zoodle Meatballs (no spiralizer required)
- 2 zucchinis washed
- 50 g bocconcini mozzarella balls
- Tomato sauce:
- 6 roma tomatoes roughly cut
- 2 teaspoons of tomato paste
- 1/4 cup red wine
- 1/2 an onion peeled and roughly chopped
- 2 garlic cloves peeled
- 100 mls of water
- 1 teaspoon of paprika
- 2 tablespoons of olive oil
- 1 handful of fresh basil leaves
- Salt and pepper for seasoning
- 500 g beef mince
- 500 g pork mince
- 1/4 cup of breadcrumbs
- 2 eggs
- 2 teaspoons of dried tarragon
- Salt and pepper for seasoning
- - Use a vegetable peeler to peel slivers out of the zucchini. When you get to the core, start peeling on the other side. Keep peeling around the zucchini until you are only left with the core.
- - Stack a few peeled bits of zucchini on top of each other, then use your knife to cut those zucchini strips into zoodles.
- - Put on a tray lined with kitchen paper, then put another layer of kitchen paper over the top. Put in the fridge until ready to use.
- Tomato sauce"
- - Blend everything in a blender with a good pinch of salt and pepper for about 1-2 minutes until you get a smooth tomato sauce. Taste the sauce to check the seasoning.
- - Use your clean hands to mix the beef, pork, breadcrumbs, eggs and tarragon together until well combined.
- - Roll the meat into golf-ball sized meatballs. It helps to have a bowl of cool water to moisten your hands every so often.
- - Season the meatballs on both sides with a good pinch of salt and pepper.
- - Pre-heat a large frying pan over high heat, then add your meatballs and fry for 2-3 minutes on each side until you get a nice colour on the meatballs. Make sure the pan is nice and hot before adding those meatballs. And if you're not using a non-stick pan, then don't move the meatballs around too much or else they can break.
- - Add your tomato sauce to the pan, bring to a boil, then turn the heat down to about low-medium. Coat all the meatballs in the sauce a simmer for about 10-15 minutes.
- - Serve some of your zoodles in a bowl or on a plate, then top with some of your meatballs and tomato sauce. Finish the dish by tearing up some bocconcini and placing over the top.