Lean Beef Meatballs with Zucchini Noodles and Tomato Sauce

Ingredients

• Lean ground beef 6 oz
• Zucchini noodles 1.5 cups
• Tomato sauce (low sugar) 0.5 cup
• Parmesan cheese 1 tbsp
• Olive oil 1 tbsp

Method

1. Prepare the meatball mixture. Place the lean ground beef in a mixing bowl. Using your hands or a spoon, gently mix the beef to loosen it up. You can season lightly with salt and pepper if desired. Avoid overmixing to keep meatballs tender.
   Tip: Use cold beef to help the meatballs hold together better.
2. Form the meatballs. Divide the beef mixture into 6 equal portions and roll each portion gently between your palms to form meatballs about 1 inch in diameter.
   Tip: Wet your hands with water to prevent sticking.
3. Cook the meatballs. Heat the olive oil in a non-stick skillet over medium heat. Add the meatballs carefully and cook for about 3-4 minutes on each side until browned all over and cooked through (internal temperature should reach 160°F/71°C).
   Tip: Do not overcrowd the pan; cook in batches if needed.
4. Add tomato sauce. Pour the low-sugar tomato sauce into the skillet with the cooked meatballs. Reduce heat to low and let simmer gently for 5 minutes to allow flavors to meld and meatballs to stay moist.
   Tip: Stir occasionally to prevent sticking.
5. Prepare zucchini noodles. While the meatballs simmer, heat a separate non-stick pan over medium heat. Add zucchini noodles and sauté for 2-3 minutes until just tender but still slightly crisp.
   Tip: Avoid overcooking zucchini noodles to prevent sogginess.
6. Assemble and serve. Place the cooked zucchini noodles on a plate, top with the meatballs and tomato sauce. Sprinkle Parmesan cheese on top if using. Serve immediately.
   Tip: Add fresh basil or parsley for extra freshness if desired.

Pro tips

• Use a meat thermometer to ensure meatballs are cooked safely to 160°F (71°C).
• To keep zucchini noodles from releasing too much water, salt them lightly and let sit for 10 minutes before cooking, then pat dry.