Spicy Tomato Zucchini Noodles with Kafta Meatballs

I saw a meme once that said something along the lines of, every girl’s dream is not to find the perfect man, it’s to eat whatever she wants without getting fat. 

Spicy Tomato Zucchini Noodles with Kafta Meatballs

So. Much. Truth. Unfortunately, that requires going to the gym more than once a month and not eating all the things I love — bread, pasta, cheese, salt and vinegar chips, crispy chicken, etc. I know I’m not the only one struggling here! Although I do love pasta, there have been some pretty solid vegetable substitutes. I won’t lie to you and tell you zoodles or spaghetti squash taste anything like actual spaghetti. But it’ll do the job when you’re really trying to cut the carbs. Carbbsss … I’m still thinking about my Rosemary Green and Black Olive Bread.

But we’ll save that for a cheat day. Until then, I’ll be upping the spaghetti squash intake and trying my hardest to replace carbs with veggies.

Spicy Tomato Zucchini Noodles with Kafta Meatballs

I still haven’t found a suitable bread replacement. Will share once I get my hands on something delicious.

Spicy Tomato Zucchini Noodles with Kafta Meatballs

Spicy Tomato Zucchini Noodles [Zoodles] with Kafta Meatballs

Yield: About 25 meatballs

Ingredients

    For the Zoodles
  • 4 Zucchinis
  • For the Meatballs:
  • 1 lb Ground Beef
  • 1 Red Onion, chopped
  • 1 packed cup Parsley, chopped finely
  • 1 tablespoon Seven Spice
  • Salt to taste
  • For the Spicy Tomato Sauce
  • For the Sauce:
  • 2-3 tbsp olive oil
  • 1 small onion, diced finely
  • 3 cloves garlic, finely minced
  • 1 (15 oz) can tomato sauce (or cooked/pureed tomatoes)
  • 2 tsp Seven Spice
  • ¼ teaspoon red chili flakes
  • 1 tbs White Vinegar
  • Salt to taste

Instructions

  1. Prepare your zoodles by cutting the ends off each zucchini.
  2. Using a zoodler (or spiralizer), spiralizer your zucchini and set aside.
  3. Once the tomato sauce is simmering, add zoodles to a deep skillet and sauté over medium-high heat until softened.
  4. Remove from heat
  5. Pour the tomato sauce over the zoodles and add meatballs
  6. For the Meatballs
  7. Preheat oven to 400 F
  8. Place the ground beef into a large bowl
  9. In the bowl of a food processor, process red onion, parsley and spices until minced
  10. Add the minced onion and parsley to the ground beef and mix well
  11. Using your hands, form golf ball sized balls and set aside (you can use a melon baller or ice cream scoop for more even balls)
  12. Heat olive oil in a medium skillet over medium-high heat
  13. Place the meatballs into the skillet and fry until browned all over
  14. Spray a baking sheet with cooking spray
  15. Place the meatballs on the pan in a single layer
  16. Bake uncovered for 20 minutes
  17. For the Spicy Tomato Sauce
  18. Heat the oil in a medium saucepan over medium-high heat
  19. Add the onion and cook until translucent, about 5-7 minutes.
  20. Add the garlic and sauté 2 minutes
  21. Add the tomato sauce, Seven Spice, salt and pepper to taste, chili flakes and vinegar.
  22. Bring the sauce to a boil, then reduce the heat to low
  23. Cover and simmer for 20 minutes, stirring occasionally until thickened
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