Ingredients
1-2 tablespoons olive oil*
1 pound lean ground beef or turkey
2 tablespoons chopped fresh flat leaf parsley
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1/2 teaspoon kosher salt
1 egg, lightly beaten
1 teaspoon dried Italian seasoning
1/2 cup panko bread crumbs
1/4 cup milk
2 tablespoons grated Parmesan cheese, plus more for serving
1/2 teaspoon minced fresh garlic
1/4 cup finely chopped onion
Grated Parmesan cheese
Fresh chopped flat leaf parsley
1/4 teaspoon pepper
1/4 teaspoon kosher salt
1 tablespoon olive oil
2 large zucchini (approx. 8” x 2”)
1 can (28 ounces) crushed tomatoes
1⁄8 teaspoon crushed red pepper (optional)
1/4 teaspoon pepper
1/2 teaspoon kosher salt
1 teaspoon dried Italian Seasoning
1/2 teaspoon minced fresh garlic
1/2 cup finely chopped onion
1 tablespoon olive oil
Step by step
Attach bowl and flat beater to KitchenAid® Stand Mixer. Place all meatball ingredients except beef/turkey and olive oil in bowl and mix on low speed until combined. Add beef/turkey and mix until just combined. Scoop 2 tablespoon portions and roll meatballs. Heat 12-inch non-stick skillet over medium heat and add 1 tablespoon olive oil.* Cook meatballs, turning carefully with spatula until browned on all sides, about 6 minutes. Remove meatballs to a platter.
Add 1 tablespoon oil to pan and cook onions over medium heat for about 4 minutes or until translucent. Add garlic, Italian seasoning, salt, pepper and crushed red pepper and cook for a minute. Add tomatoes to pan and stir scraping up any browned bits. Add meatballs back to pan, cover and reduce heat to maintain a low simmer for 20 minutes.
While the sauce is cooking, attach Spiralizer Attachment to the KitchenAid® Stand Mixer. Trim ends of zucchini. Center one zucchini on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of zucchini. Turn stand mixer to speed 4 and process until blade reaches end of zucchini. Repeat with remaining zucchini. Cut spiralized zucchini to desired length.
Heat another 12-inch skillet over medium heat and add 1 tablespoon olive oil. Add spiralized zuchhini and sprinkle with salt and pepper. Cook zucchini while tossing with tongs for 2 to 3 minutes or until slightly softened and just starting to release some juices.
Divide the noodles among 4 or 5 bowls and top with meatballs and sauce. If desired, sprinkle with Parmesan cheese and parsley.
NOTE To cook meatballs in a regular skillet, increase oil to 2 tablespoons.