Meatball Marinara with Zoodles!

 I was shocked to see my 3 year old devour this meal. Zoodles and all! As always, I snuck in some extra vegetables into the meatballs with the addition of spinach. It also helps keep the meatballs moist and tender.  The zucchini noodles are a great gluten free option if you're wanting something different than brown rice pasta.  

What you'll need for...

1 lb lean ground beef
1/3 cup almond meal 
(oat flour or breadcrumbs could also be used if you're not gluten free)
1 large egg
1 tsp oregano
1 tsp kosher salt
1 tsp garlic powder
1/2 tsp ground black pepper
1 cup spinach, finely chopped
1 tbsp EVOO
Optional: 1/4 parmesan cheese (omit for dairy free)

Marinara Sauce:
1 (28 oz) can of crushed or pureed tomatoes (I used Cento brand)
1 tbsp EVOO
1 tsp oregano
1 tsp kosher salt
1/2 tsp ground black pepper
6-8 fresh basil leaves

6 large zucchini, cut into long pasta shape using a julienne peeler or spiral slicer
1 tbsp EVOO
1/2 tsp kosher salt
1/2 tsp garlic powder

Preheat oven to 375 degrees. Line cookie sheet with foil and spray with nonstick cooking spray.

In a large mixing bowl, mix together all your meatball ingredients either by hand or using a spoon. Mix until thoroughly combined. Roll meatballs out and place on lined and greased cookie sheet. You should get about a dozen meatballs. Place meatballs int the oven and bake for about 20 minutes.

While meatballs are baking, combine your marinara sauce ingredients in a large sauce pan over medium heat. Simmer while meatballs are baking in the oven. 

When meatballs are done, take them out the oven and place meatballs in marinara sauce using tongs. Allow to simmer on medium low heat while you prepare your zoodles or other pasta of choice.

To prepare your zoodles, simply place zucchini noodles in microwave safe bowl along with 1 tbsp water. Cover the dish and cook for about 2 minutes watching to make sure they are not over cooked. Drain excess liquid and stir in EVOO, salt, and garlic powder.

You could also stir fry the zoodles if you prefer. Over medium heat, cook zoodles with 1 tbsp water until tender. Then toss in EVOO, salt, and garlic powder.

Serve meatball marinara alongside your zoodles!

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