A lighter, more colorful take on a traditional spaghetti and meatball meal.
I’m all about meals that you can put in the crockpot before work, and throw together within minutes in the evening. This meal does just that! Feel free to pair with whole grain bread or a side salad. Feeling a need for pasta? You can mix half pasta and half zoodles, or replace the zoodles with a box of pasta. You do you!
Crockpot Meatballs with Zoodles
A lighter, more colorful take on a traditional spaghetti and meatball meal, with options to make it fit your needs and wants. A great option for a busy weeknight.
Equipment
- Crockpot
- Can opener
- Spoon or Fork
- Spiralizer (See Post for Suggested Product)
- Skillet
Ingredients
Meatball Mixture
- 1 lb. Ground Turkey Can substitute for ground venison or ground beef
- 1 Egg
- 3/4 C Rolled Oats – Dry
- 1/2 Yellow Onion – Diced
- 1 Tbsp. Kosher Salt
- 1 tsp. Minced Garlic
- 1 tsp. Dried Oregano
- 1/4 tsp. Thyme
- 1/4 tsp. Black Pepper
Sauce
- 1 28 oz. Crushed Tomatoes, Canned
- 1 6 oz. Tomato Pasta, Can
- 1 14.5 oz. Diced Tomatoes with Basil, Garlic, Oregano, Can
- 1 Tbsp. Olive Oil
Zoodles
- 4 Zucchini
- Kosher Salt and Pepper, To Taste
Optional
- 6-8 Oz. Shredded or Grated Parmesan For topping.
- Fresh Basil &/or Fresh Parsley For topping.
- 1/2-1 lb. Whole Grain Pasta Can mix with zoodles if desired.
Instructions
- For Meatballs: Wash hands. Chop onion. In a bowl, beat the egg, then sir in oats and spices. Add ground meat and mix until well-incorporated (I mix with hands, remove your rings and wash afterwards). Roll into golf ball-sized balls.
- In crockpot, add ingredients for sauce. Add meatballs. Cover and cook on low for 6-8 hours.
- When ready to eat, if making pasta cook according to package directions. For zoodles, wash zucchini and spiralize into a skillet. If you do not have a spiralizer, can cut into thinly-sliced pieces. Turn to medium-high heat. Cook for 3-5 minutes. Season with salt and pepper.
- Plate zoodles, add scoop of sauce and meatballs, top with either parmesan, fresh basil, and/or fresh parsley.
- Store zoodles separate from sauce, both in air-tight containers. Good for 3 days.
Tried this recipe?Let us know how it was!
#Soulwork in the kitchen:
There is no single effort more radical in its potential for saving the world than a transformation of the way we raise our children.
Marianne Williamson