Meatballs and Spiraled Zucchini

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Substituting zucchini for pasta makes this dish gluten-free and a great weeknight dinner for the week of Passover. Although I have the spiralizer tool, I tend to use my julienne peeler for its size and ease of use. Because  zucchini is 95 percent water, be careful not to overcook the spirals or they will turn into a soggy mess. You can even skip the sautéing step and eat the spirals raw – just top with your cooked meatballs and sauce and enjoy!  

 

Ingredients: 

 

4 zucchini, spiralized 

2 tbsp olive oil  

1 tbsp plus 1 tsp Salt 

1 lb ground beef 

1 cup fresh basil, chopped 

3 cloves fresh garlic 

1 egg  

1/2 cup matzo meal 

8 oz can tomato sauce  

1 cup water 

 

 

  1. In a medium bowl, mix ground beef, basil, 1 tbsp salt, garlic, egg, and matzo meal
  2. Shape into 16 large balls
  3. In a large pot, bring tomato sauce and water to a boil. Lower flame and add meatballs, let simmer for another 35 minutes.
  4. Use a spiralizer or julienne peeler to create zucchini strands. Lightly cook zucchini in a pan with olive oil and 1 tsp salt no longer than 1-2 minutes. Remove from heat immediately
  5. Serve meatballs on top of zucchini spirals.
  6. Garnish with basil leaves.