Make Model Meals at Home: Meatballs and Zoodles – Model Meals National

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Meatballs and Zoodles

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We had a special visit from holistic nutritionist, Lindsay Surowitz of WeekNightBite, and she definitely knows her way around a zoodle. We've been excited about Lindsay's visit for months now and she specifically requested her beloved "Short Rib Lasagna". Timing didn't allow for it but we decided to get it on our June 11th menu so keep an eye out for that! We stuck with a classic and pulled out the ol' meatballs and zoodles. Equipped with our beloved Inspiralized Inspiralizer, it only took our team 4 hours to spiral all those zoodles. Ok, 4 hours is a long time but there aren't a whole lot of things we won't do for our clients. 
We love having guests in our kitchen, not only because we can use the extra help, but because we love sharing our enthusiasm for healthy healing foods, just like Lindsay does with her clients. If you're new to clean eating, investing in a Spiralizer will bring automatic excitement to any of your meals.
This minimalistic dish is easy enough for a weeknight bite and will fulfill your craving for Italian food without the dairy, gluten or food coma. 
You definitely won't miss the pasta when these delicious zoodles hit your tastebuds. Your body won't miss it either when it absorbs the vitamins and nutrients from a full serving of veggies. 
Let's not forget the best part! Making your own moist and tender meatballs is fun and much easier than you would ever guess. The ingredients are minimal, full of flavor, and they only take about 30 minutes from start to finish. It took us a bit longer since we needed to make 1,200 of them.
We hope you and yours enjoy this recipe as much as we do. Be sure to check out Lindsay's blog WeekNightBite for more healthy recipes. You are welcome back anytime girl!
Serves 2
*use organic ingredients whenever possible*
1/2 lb ground pork
1/4 lb ground beef
1 TBSP minced garlic 
1 TBSP chopped onion
2 TBSP chopped parsley
2 - 3 TBSP almond butter
1 tsp chopped fresh thyme 
1 tsp chopped fresh oregano
olive oil 
salt to taste
tomato sauce
1 1/2 cups crushed tomato
1 TBSP rosemary
1 TBSP balsamic vinegar
2 TBSP olive oil
salt to taste
2 large zucchinis
olive oil
For the meatballs: Heat olive oil in a sauté pan over medium heat. Add your onion to the pan and let it sweat for 2 to 3 minutes. Add your garlic, thyme and oregano and stir until aromas are released. Add in your parsley and cook for 1 to 2 minutes.
Heat oven to 350 degrees. Place your meat in a large bowl and combine. Add the onion and herb mix and almond butter and salt to the bowl. Mix together with your hands until everything is evenly incorporated. Using a 1 ounce ice cream scoop or melon baller, scoop small balls onto a parchment lined baking sheet. Place into the oven for 20 to 25 minutes.
For the tomato sauce: Place all ingredients into a high speed blender. Blend slightly just until everything is mixed well. Heat over the stove in a small sauce pot until warm.
For the zoodles: Using a zoodler, create your zucchini pasta noddles. Heat olive oil in a sauté pan over medium heat and add your zoodles to the pan. Toss for 2 to 3 minutes until slightly tender. 
Plate your zoodles, cover with tomato sauce and add your meatballs. Garnish with fresh herbs.

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