Beef Meatballs with Marinara Sauce, Spaghetti & Zoodles

Italian immigrants brought their culinary creativity to the U.S. around 1900 and thus was born spaghetti and meatballs. Then the search for a lower carb version of pasta resulted in zoodles, or zucchini noodles, low in calories, gluten-free, and loaded with vitamins and antioxidants. Enjoy the taste of both worlds with a mixed bed of pasta and zoodles, topped with a rich marinara sauce and a generous portion of protein-packed beef meatballs, then served with a side of savory parmesan reggiano.

Remove the cheese, marinara sauce and keep to the side. Cover the entree with a paper towel.Heat the spaghetti, meatballs & sauce in the microwave for 1 minute. Stir the spaghetti and add the marinara sauce and heat for 1 more minute. Test for temperature and if necessary heat for another 15 seconds or until hot. To serve, pour the sauce over the spaghetti and top with the cheese.

Ground Beef, San Marzano Tomatoes, Zucchini, Spaghetti, Tomato Juice, Onion, Tomatoes, Egg, Yellow Onion, Parmigiano-Reggiano, Low Fat Buttermilk, Milk, Kerry Gold Unsalted Butter, Bread Crumbs, Extra Virgin Olive Oil, Parmesan-Reggiano, Basil, Garlic, Parsley, Wheat Flour, Olive Oil, Sun-Dried Tomatoes, Beef Paste, Chicken Base, Salt, Oregano, Black Pepper, Crushed Chili Flakes, Bay leaf
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