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Gluten-Free Zucchini Noodle Spaghetti with Meatballs
Created by: Howcan Team
Ingredients
- 1 lb ground beef
- 1/2 cup gluten-free bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 2 large zucchinis, spiralized into noodles
- 1/4 cup fresh basil leaves, torn
- Salt and pepper to taste
Instructions
- In a large bowl, combine 1 lb ground beef, 1/2 cup gluten-free bread crumbs, 1/4 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1 egg, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well combined and form into meatballs.
- In a large skillet, heat 2 tbsp olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
- In the same skillet, add the minced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant. Add the crushed tomatoes and bring to a simmer. Return the meatballs to the skillet and simmer for 15-20 minutes, until the meatballs are cooked through.
- While the meatballs are simmering, spiralize the zucchinis into noodles using a spiralizer.
- In a separate skillet, heat 1 tbsp olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender. Season with salt and pepper to taste.
- To serve, divide the zucchini noodles among plates, top with the meatballs and sauce, and garnish with torn fresh basil leaves. Enjoy!
Gluten-free spaghetti with meatballs using zucchini noodles instead of pasta has become a popular alternative for those seeking a healthier, low-carb option. This dish originated as a creative twist on the classic Italian-American favorite, with chefs and home cooks experimenting with zucchini noodles as a substitute for traditional pasta. The zucchini noodles, also known as zoodles, provide a light and refreshing base for the savory meatballs and marinara sauce. This dish has gained popularity in health-conscious communities and is often featured on menus at farm-to-table restaurants and Italian eateries. The key to a successful gluten-free spaghetti with meatballs using zucchini noodles lies in perfectly seasoned meatballs and a rich, flavorful marinara sauce. Today, this dish can be found at various restaurants and is a staple in many home kitchens for those looking for a delicious, gluten-free alternative.
50 min
4
400 calories
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