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Skillet Zoodles and Meatballs

Name: Skillet Zoodles and Meatballs
Prep time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 lb lean (at least 80%) ground beef; 1/2 cup Progresso™ 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 jar (25.5 oz) Muir Glen™ organic 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

11 Ratings

1 Comments

Kitchen Tested

Prep 55 min
Total 55 min
Servings 4

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. MORE+ LESS-

By Tablespoon Kitchens

Updated December 12, 2016

Make with

Progresso Breadcrumbs

Ingredients

lb lean (at least 80%) ground beef

1/2

cup Progresso™ 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

egg

tablespoon olive oil

jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce

1/2

cup water

medium zucchini, julienne peeled or spiralized (6 cups)

1/4

cup shredded fresh basil leaves

1/2

cup shredded Parmesan cheese, if desired

Steps

Hide Images

1

In large bowl, mix beef, bread crumbs, onion, milk, Worcestershire sauce, salt, pepper and egg. Shape mixture into 12 (2-inch) meatballs.
2

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.
3

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.
4

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.

Expert Tips

Be careful when adding the water and pasta sauce to the hot skillet with the meatballs. To avoid splattering, pour liquid into pan gently, holding jar and measuring cup close to skillet.
Using prespiralized zucchini noodles that are measured in ounce-weights? For this recipe, we used 22 oz of zucchini noodles.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 220

% Daily Value

Total Fat: 24g; 38%
Saturated Fat 6g 32% Trans Fat 0g
Cholesterol: 115mg; 39%
Sodium: 1080mg; 45%
Potassium: 1060mg; 30%
Total Carbohydrate: 33g; 11%
Dietary Fiber 6g 25% Sugars 15g
Protein: 30g

% Daily Value*:

Vitamin A: 40%; 40%
Vitamin C: 45%; 45%
Calcium: 10%; 10%
Iron: 25%; 25%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;