CEREAL NESQUIK RECIPES

Name: Skillet Zoodles and Meatballs
Prep time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 lb (500 g) lean ground beef; 1/2 cup Italian style panko crispy bread crumbs; 1/4 cup finely chopped onion; 1/4 cup milk; 1/2 teaspoon Worcestershire sauce; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 egg; 1 tablespoon olive oil; 1 (680 mL) tomato basil pasta sauce; 1/2 cup water; 6 medium zucchini, julienne peeled or spiralized (6 cups); 1/4 cup shredded fresh basil leaves; 1/2 cup shredded Parmesan cheese, if desired

SKILLET ZOODLES AND MEATBALLS RECIPE - LIFEMADEDELICIOUS.CA

Skillet Zoodles and Meatballs Recipe - LifeMadeDelicious.ca image

Joining the zoodle revolution is easy with this classic skillet meatball recipe. The swap from starchy noodles to light zucchini zoodles is guaranteed to fill you up without weighing you down.

Provided by LIFEMADEDELICIOUS.CA

Total Time 55 minutes

Prep Time 55 minutes

Yield 4

Number Of Ingredients 14

Ingredients

1 lb (500 g) lean ground beef
1/2 cup Italian style panko crispy bread crumbs
1/4 cup finely chopped onion
1/4 cup milk
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 tablespoon olive oil
1 (680 mL) tomato basil pasta sauce
1/2 cup water
6 medium zucchini, julienne peeled or spiralized (6 cups)
1/4 cup shredded fresh basil leaves
1/2 cup shredded Parmesan cheese, if desired

Steps:

In large bowl, mix beef, bread crumbs, onion, milk, Worcestershire sauce, salt, pepper and egg. Shape mixture into 12 (2-inch) meatballs.
In 12-inch skillet, heat oil over medium heat. Add meatballs; cook 6 to 8 minutes, gently turning occasionally, just until browned on all sides.
Add pasta sauce and water; heat to simmering. Simmer 8 to 10 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F). Using slotted spoon, transfer meatballs to plate, and cover to keep warm.
Stir zucchini noodles into sauce; cook 2 to 4 minutes, stirring gently, until noodles soften. Divide zoodle mixture among 4 bowls. Top with meatballs. Sprinkle with basil and Parmesan cheese.

Nutrition Facts : Calories 470 , CarbohydrateContent 33 g, CholesterolContent 115 mg, FiberContent 6 g, ProteinContent 30 g, SaturatedFatContent 6 g, ServingSize 4, SodiumContent 1080 mg, TransFatContent 0 g

SKILLET ZOODLES AND MEATBALLS RECIPE - LIFEMADEDELICIOUS.CA

Skillet Zoodles and Meatballs Recipe - LifeMadeDelicious.ca image

Joining the zoodle revolution is easy with this classic skillet meatball recipe. The swap from starchy noodles to light zucchini zoodles is guaranteed to fill you up without weighing you down.

Provided by LIFEMADEDELICIOUS.CA

Total Time 55 minutes

Prep Time 55 minutes

Yield 4

Number Of Ingredients 14

Ingredients

1 lb (500 g) lean ground beef
1/2 cup Italian style panko crispy bread crumbs
1/4 cup finely chopped onion
1/4 cup milk
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 tablespoon olive oil
1 (680 mL) tomato basil pasta sauce
1/2 cup water
6 medium zucchini, julienne peeled or spiralized (6 cups)
1/4 cup shredded fresh basil leaves
1/2 cup shredded Parmesan cheese, if desired

Steps:

In large bowl, mix beef, bread crumbs, onion, milk, Worcestershire sauce, salt, pepper and egg. Shape mixture into 12 (2-inch) meatballs.
In 12-inch skillet, heat oil over medium heat. Add meatballs; cook 6 to 8 minutes, gently turning occasionally, just until browned on all sides.
Add pasta sauce and water; heat to simmering. Simmer 8 to 10 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F). Using slotted spoon, transfer meatballs to plate, and cover to keep warm.
Stir zucchini noodles into sauce; cook 2 to 4 minutes, stirring gently, until noodles soften. Divide zoodle mixture among 4 bowls. Top with meatballs. Sprinkle with basil and Parmesan cheese.

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