One Pot Meatballs and Zoodles (Zucchini Noodles)
Use left-over or store-bought meatballs to make this quick, easy and super-yummy 3-ingredient One-Pot Meatballs and Zoodles (Zucchini Noodles). Gluten-free and healthy!
- Prep time
- 10 min
- Cook time
- 12 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 lb storebought or homemade meatballs, (left-overs are perfect for this or use fresh or frozen ones, too.)
- 24 oz pasta sauce of your choice,
- 5 large zucchinis, (peeled (or unpeeled, if preferred) and turned into zoodles)
- salt and pepper, (adjust to taste)
Instructions
- 1
In a large pot, simmer the meatballs in the pasta sauce for about 10 minutes. Use low to medium heat.
- 2
While the meatballs are simmering, prepare the zoodles. Rinse and dry the zucchinis then chop off the ends. You can either use a spiralizer or a julienne peeler to make the zoodles.
- 3
Simply follow the manufacturer’s instructions on whichever gadget you are using. For a julienne peeler, place the side with the sharp teeth on the zucchini and drag it down the entire length of the vegetable.
- 4
Remove the zoodles you just made and transfer to a plate. Repeat the process until you just about reach the seeded part in the middle.
- 5
When done, add the zoodles to the simmering meatballs and stir. Don’t worry if the sauce seems dry because the zoodles will release some liquid as it cooks.
- 6
Cook for about 3-5 minutes or until the zoodles are cooked but still retain some crunch and not mushy. Season to taste with a little salt and pepper, if needed. Serve with some parmesan on the side, if desired. Enjoy!