Another Way to Have Spaghetti and Meatballs
Hey there. Good morning. Happy Sunday to you.
I pray you get to rest up today for the upcoming week.
Growing up in our house, Sundays were always pasta and sauce. I can still hear my father humming along to his Italian 8 tracks, or yelling at the TV with the soccer game on. Hot meatballs fresh out of the oil for breakfast was the best.
Now so many years later, traditional pasta and sauce can no longer be a part of my diet. I have tried several times to eat tomato sauce, and my stomach is never happy.
Just because I cannot eat tomato sauce, does not mean that I have to forgo the Pasta Sunday dinner. I have my Mom’s Sunday Sauce that I can make. And let me tell you, it is so delicious.
But there are those days when I want pasta, but a lighter version. That is when I make zucchini noodles.
Zucchini noodles are simple to make, perfect for this time of year when we all have more zucchini than we know what to do with. And since I had meatballs in the freezer, this meal came together in no time at all.
Having staple in the fridge, and freezer are great for days when you don’t know what to make. Or are too busy to devote a lot of time in the kitchen.
This is the perfect heat and eat meal.
Another Way to Have Spaghetti and Meatballs
- Meatballs, can be frozen or freshly fried
- 2 medium zucchini, sliced into long strips like spaghetti
For the sauce:
- 6 cloves garlic
- 1/2 cup olive oil
- 2 tsp Seasoned Salt Mix
- 1 tsp garlic powder
- 1 tsp parsley
Place the zucchini in a colander in the sink. Sprinkle with about 1/4 tsp salt, and mix well. This will help to draw out excess water from the zucchini. Make sure to rinse all the salt off before adding to the meatballs.
Add all ingredients for the sauce to a small sauce pan. Cook over low heat being very careful to not burn the garlic. You can double this recipe, and keep any leftover in the refrigerator. This sauce keeps very well.
Using a large pan, heat the meatballs in the garlic and oil sauce. Once they are heated through, add in the zucchini. Cook 8-10 minutes until the zucchini are al dente.
Enjoy!
This meal comes together so quickly, and deliciously.
Leave us a comment below, or tag us on Instagram @Anges_Table to show us how it turned out.