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Zucchini "Spaghetti" with Meatballs

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Spaghetti and meatballs don’t have to be a guilty pleasure when the “pasta” is made of zucchini cut into curly strands using a spiralizer and the meatballs are made with ground turkey instead of beef and pork. Use a light hand when forming the meatballs so that they remain tender.

Prep Time 25 minutes
Cook Time 40 minutes
Servings 4

Ingredients

For the tomato sauce:

  • 3 Tbs. extra-virgin olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • Kosher salt and freshly ground pepper
  • 1 tsp. red pepper flakes
  • 1 Tbs. chopped fresh thyme
  • 1 can (28 oz./875 g) crushed tomatoes
  • 1 Tbs. sherry vinegar
  • 1 Tbs. Worcestershire sauce

For the meatballs:

  • 1 lb. (500 g) ground turkey, preferably dark meat
  • 2 garlic cloves, minced
  • 1 Tbs. minced fresh thyme
  • 1 1/2 cups (3 oz./90 g) fresh bread crumbs
  • 2 eggs
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 2 Tbs. extra-virgin olive oil
  • 2 large zucchini, trimmed and run through the coarse shredder blade of a spiralizer
  • Grated Parmesan cheese for garnish

Directions

To make the sauce, in a large sauté pan over medium heat, warm the olive oil. Add the onion and sauté until translucent, about 4 minutes. Add the garlic and continue to sauté until fragrant, about 2 minutes. Season with salt and pepper. Add the red pepper flakes and thyme and cook until fragrant, about 1 minute. Add 1 cup (8 fl. oz./250 ml) water, the tomatoes, vinegar and Worcestershire sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors have deepened and the mixture has thickened slightly, about 15 minutes. Season with salt and pepper.

While the sauce simmers, make the meatballs: In a bowl, combine the turkey with the garlic, thyme, bread crumbs, eggs, salt and pepper. Use your hands to mix gently until combined. Form the mixture into about 24 meatballs, using about 2 Tbs. of the mixture each.

In a fry pan over medium-high heat, warm the 2 Tbs. olive oil. Working in batches, sear the meatballs, turning occasionally, until browned all over, about 1 minute per side. Transfer the meatballs to the pan with the tomato sauce. Bring to a simmer over medium heat and cook until the meatballs are cooked through, about 10 minutes. Add the zucchini to the pan and and cook until crisp-tender, about 4 minutes more.

To serve, divide among 4 individual bowls. Sprinkle with Parmesan and serve immediately. Serves 4.

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