How to Cook Italian Meatballs
All of us have a craving for a good comfort food once in a while and meatballs can be especially delicious. Today I’m going to share with you how to cook Italian Meatballs and how you can make them leaner than the traditional recipe.
You of course can serve these alone or with pasta, but I am also including one of my favorite recipes for Zoodles. I have shared with you before my love for Zoodles (see my other Homemade Pesto Zoodles Recipe) and of course, I make my Zoodles with my handy dandy Zoodle Slicer (a kitchen MUST have, in my opinion!) … you will love it!
How to Cook Italian Meatballs
Meatball Ingredients:
- 2 lb lean ground beef (you could also substitute lean ground turkey)
- 2 eggs
- 1 medium onion, diced
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp oregano
- 2 tsp.dried parsley
- 1/2 C. shredded parmesan
- 1 tbs. minced garlic
- 1/4 C. milk
- 1/2 C. ground oatmeal (I used my food processor and then saved the extra oatmeal in a large Ziploc type bag)
- salt & pepper to taste
Pasta Ingredients:
- 4 medium zucchini
- 2 tsp. olive oil
- 1/2 tbs. minced garlic
- red pepper flakes or Mrs. Dash Extra Spicy Seasoning
- marinara or pasta sauce of your choice
Directions
Preheat the oven to 350 degrees and spray a baking sheet with non-stick cooking spray.
Combine the meat with all the ingredients (see photos).
Roll the mixture into 2″ balls and place a few inches apart on the baking sheet. Bake 20-25 minutes. Check around 20 minutes. I like to cut into 1 or 2 to make sure they are cooked through. If cooked through, remove from the oven, you don’t want to dry out.
While the meatballs are cooking or just finishing up in the oven, heat the 2 teaspoons of olive oil in a medium-size saucepan with the minced garlic. Spiral the zucchini into zoodles and add to the saucepan along with 1/2-1 teaspoon of the red pepper flakes or Mrs. Dash Extra Spicy Seasoning. Saute for 5-10 minutes until tender.
Heat the pasta sauce in a separate saucepan on low. Remove the zoodles from heat and serve with the pasta sauce and meatballs.
*Notes – Makes about 30 2″ meatballs; I like to make about 1/2. The other half, I place on a baking sheet (uncooked), freeze and then store in a large Ziploc type freezer bag. I pull them out as needed and bake on 350 degrees for 25-30 minutes.
And now you know how to cook Italian Meatballs…do you think your family will like this recipe?
Morgan says
I really need tog et a spiralizer – we LOVE meatballs over here, but I’m trying to cut back on processed carbs -nom!
Grace Johnson at thrifty Cheapskate says
So yummy looking, Will have to give a try for our Spaghetti dinner night.
Kate says
Ohhh!! LOVE this!! My husband will thank me for this one!!
Savannah says
This looks soooo tasty! We LOVE zoodles in our house, and I try to incorporate them often. Your meatballs look awesomely delicious-my husband is always asking for spaghetti and meatballs, so I will be serving this one up next time. Thanks for sharing (:
Sara Syrett says
Oh, I love a good Italian meatball! I am pinning this. Looks so good! Thanks for sharing at Merry Monday!
Jamie says
Yum, those look amazing!! Pinning the recipe! Thank you for sharing with us at the #HomeMattersParty
Liz Latham says
I love Italian meatballs! These look perfect! Saving the recipe. Thanks for linking up with Delicious Dishes Recipe Party!
Creatively Living says
I have one of those veggie slicers and I love it! Those meatballs look delicious!
CJ Huang | Morsels of Life says
I’m liking your twist on the usual spaghetti with meatballs! What a great idea to replace the pasta with zoodles. 🙂
Amanda @ The Kolb Corner says
Those look so delicious! I love making meatballs in large batches and freezing them to throw in with spaghetti on weeknights. And believe it or not I have yet to try zoodles! Thank you for sharing at Merry Monday!