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Zoodles and Baked Meatballs with Spicy Marinara Sauce

Shanna
Baked Pork and Turkey meatballs served over zucchini noodles aka "zoodles" served with a spicy marinara sauce. A delicious and easy weeknight meal the whole family will love.
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Prep Time 45 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 1 hour 20 minutes
Servings 4 -6

Ingredients
  

For the Marinara Sauce:

  • 2 containers Pomi chopped tomatoes drained
  • 1 C roasted red pepper and tomato soup
  • 2 tablespoon butter
  • ¼ medium yellow onion peel, slice off ½ of the onion and leave in rings
  • 1 teaspoon ground garlic
  • 3 tablespoon tomato paste
  • 2 teaspoon dried shallot
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground black pepper
  • ½-1 teaspoon red pepper flakes
  • 5-6 drops fish sauce
  • 1 zucchini

For the Meatballs:

  • 2 lb Ground Turkey Breast
  • 1 lb ground pork
  • 1 C Panko breadcrumbs
  • 2 Large Eggs
  • 2 tablespoon Tomato Paste
  • 1 teaspoon Salt
  • ½ teaspoon ground black Pepper
  • 1 teaspoon dried Parsley

For the Zoodles:

  • 4-6 Zucchinis
  • 2 tablespoon Coconut Oil

Garnish:

  • Freshly shredded parmesan
  • Dried Parsley

Instructions
 

Make the Marinara Sauce:

  • Combine all of the marinara sauce ingredients in a medium saucepan except for the zucchini. Stir well and bring to a simmer. Cover partially and let simmer to blend the flavors for at least 30 minutes. Remove half of the sauce to a blender including the onion and blend until smooth. Return to the saucepan. Trim the ends off the zucchini and grate with a cheese grater using the smaller holes. Squeeze out the excess water and add too the marinara sauce. Stir well and keep on low heat until ready to use.  This can stay on low heat while the meatballs are cooking. Taste and add more red pepper flakes if a spicier sauce is desired. 

Make the Meatballs:

  • Preheat oven to 400 Deg. F. Prepare two broiler pans by lining the bottom with foul, spraying the top with high heat oil such as avocado or grape seed. 
  • Combine all the ingredients for the meatballs in a large bowl and mix gently so you combine the ingredients well but don’t over work the meat. I like to use my hands to mix this. Using a small cookie scoop, about two tablespoons worth, or a meatball scoop, and scoop out even sized meatballs and place on prepared broiler pan. Bake in oven 20-23 minutes or until done. I check at the 20 min mark to make sure one is no longer pink inside. Let cool on the tray on minute then transfer to a bowl and keep covered with foil until all the meatballs are made. If you only have one broiler pan work quickly to clean off the top so the next batches don’t stick. Re-oil and repeat until all the meatballs are cooked. 

Make the zoodles:

  • Trim the ends off the zucchinis and cut in half width wise. Spirals one half at a time. 
  • In a large saute pan heat the coconut oil then add the spiralized zucchini. Saute for 2-3 minutes, stirring constantly but being careful not to break the zoodles, until they start to slightly soften. You want them to still have crunch to them. They will go down a little in volume as they cook. Transfer immediataly to bowls then top with some of the sauce, a serving of meatballs (5-8) and a little more sauce. Garnish with freshly shredded parmesan and more dried parsley. 

Notes

This makes 4 dozen meatballs and about 6 cups of sauce, plenty of leftovers if not eating all at once, or feeding large family/crowd. The meatballs freeze well and so does the sauce. Make fresh zoodles every time you make the dish. The don’t freeze well once spiralized. 
You can make the marinara sauce ahead of time to save time.