Sausage meatballs with spaghetti and zoodles

Are you hunting for a delightful dish that marries classic and modern flavors? Sausage meatballs with spaghetti and zoodles could be the dream-come-true dish you never knew you needed! This delicious plate offers the traditional taste of spaghetti complemented by zoodles (zucchini noodles) and mouth-watering sausage meatballs. Dive into this culinary adventure, and let’s get cooking!

Ingredients for Sausage meatballs with spaghetti and zoodles:

• Ground sausage: 1 lb (450g)
• Spaghetti: 8 oz (225g)
• Zucchinis (for zoodles): 2 large
• Olive oil: 2 tbsp (30ml)
• Salt: 1 tsp (5g)
• Black pepper: 1/2 tsp (2.5g)
• Garlic cloves, minced: 3
• Crushed tomatoes: 1 can (14 oz or 400g)
• Fresh basil: a handful, chopped
• Parmesan cheese, grated: for garnish (optional)
• Red pepper flakes: a pinch (optional)

Time: Preparation: 20 minutes Cooking: 30 minutes Total: 50 minutes

Serves: 2

Nutritional Facts (Per Serving) for Sausage meatballs with spaghetti and zoodles:

• Calories: 650
• Fat: 30g
• Carbohydrates: 55g
• Protein: 35g
• Fiber: 7g
• Sodium: 900mg

Instructions for Sausage meatballs with spaghetti and zoodles:

1. Start by boiling a pot of water for the spaghetti.
2. As the water is heating, roll the ground sausage into small meatballs, aiming for around 1-inch diameter each.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
4. Once hot, add the sausage meatballs.
5. Cook meatballs until they’re browned on all sides, which should take about 7-8 minutes.
6. Transfer meatballs to a plate and set aside.
7. In the same skillet, add garlic and cook for 1-2 minutes, or until fragrant.
8. Stir in the crushed tomatoes and season with salt, black pepper, and red pepper flakes.
9. Bring the mixture to a simmer, then reintroduce the sausage meatballs into the skillet.
10. Lower the heat and let everything simmer for about 15 minutes.
11. While the meatballs are simmering, add the spaghetti to the boiling water and cook according to the package instructions.
12. Wash the zucchinis and use a spiralizer to transform them into zoodles.
13. In a separate pan, heat the remaining olive oil and sauté the zoodles for 2-3 minutes. Season with a pinch of salt.
14. Once the spaghetti is cooked, drain and mix with the sausage meatballs and sauce.
15. Divide the spaghetti and sausage meatballs between two plates.
16. Top with zoodles, fresh basil, and optionally, a sprinkle of parmesan cheese.

Tips for Sausage meatballs with spaghetti and zoodles:

1. For a richer flavor, consider adding a touch of chicken or vegetable broth to the sauce.
2. Zoodles can get watery if overcooked. Always aim for a quick sauté.
3. Opt for fresh herbs for an added layer of flavor.

Serving Suggestions for Sausage meatballs with spaghetti and zoodles:

1. Pair Sausage meatballs with spaghetti and zoodles with a light, crispy salad for a refreshing contrast.
2. Consider a drizzle of high-quality olive oil before serving for a gourmet touch.
3. If you’re up for some heat, sprinkle extra red pepper flakes on top.
4. For those who love cheese, a touch of grated pecorino can add a salty and creamy dimension.

Sausage meatballs with spaghetti

Are you hunting for a delightful dish that marries classic and modern flavors? Sausage meatballs with spaghetti and zoodles could be the dream-come-true dish you never knew you needed! This delicious plate offers the traditional taste of spaghetti complemented by zoodles (zucchini noodles) and mouth-watering sausage meatballs. Dive into this culinary adventure, and let’s get cooking!

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Nutritions

Nutrition Facts

Sausage meatballs with spaghetti

Amount per Serving

Calories

650

% Daily Value*

Fat

 

30

g

46

%

Sodium

 

900

mg

39

%

Carbohydrates

 

55

g

18

%

Fiber

 

7

g

29

%

Protein

 

35

g

70

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Ground sausage: 1 lb 450g
• Spaghetti: 8 oz 225g
• Zucchinis for zoodles: 2 large
• Olive oil: 2 tbsp 30ml
• Salt: 1 tsp 5g
• Black pepper: 1/2 tsp 2.5g
• Garlic cloves minced: 3
• Crushed tomatoes: 1 can 14 oz or 400g
• Fresh basil: a handful chopped
• Parmesan cheese grated: for garnish (optional)
• Red pepper flakes: a pinch optional

Instructions

• Start by boiling a pot of water for the spaghetti.
• As the water is heating, roll the ground sausage into small meatballs, aiming for around 1-inch diameter each.
• In a large skillet, heat 1 tablespoon of olive oil over medium heat.
• Once hot, add the sausage meatballs.
• Cook meatballs until they’re browned on all sides, which should take about 7-8 minutes.
• Transfer meatballs to a plate and set aside.
• In the same skillet, add garlic and cook for 1-2 minutes, or until fragrant.
• Stir in the crushed tomatoes and season with salt, black pepper, and red pepper flakes.
• Bring the mixture to a simmer, then reintroduce the sausage meatballs into the skillet.
• Lower the heat and let everything simmer for about 15 minutes.
• While the meatballs are simmering, add the spaghetti to the boiling water and cook according to the package instructions.
• Wash the zucchinis and use a spiralizer to transform them into zoodles.
• In a separate pan, heat the remaining olive oil and sauté the zoodles for 2-3 minutes. Season with a pinch of salt.
• Once the spaghetti is cooked, drain and mix with the sausage meatballs and sauce.
• Divide the spaghetti and sausage meatballs between two plates.
• Top with zoodles, fresh basil, and optionally, a sprinkle of parmesan cheese.

Notes

or a richer flavor, consider adding a touch of chicken or vegetable broth to the sauce.
Zoodles can get watery if overcooked. Always aim for a quick sauté.
Opt for fresh herbs for an added layer of flavor.
Serving Suggestions:

Pair Sausage meatballs with spaghetti and zoodles with a light, crispy salad for a refreshing contrast.
Consider a drizzle of high-quality olive oil before serving for a gourmet touch.
If you’re up for some heat, sprinkle extra red pepper flakes on top.
For those who love cheese, a touch of grated pecorino can add a salty and creamy dimension.