I apologize for yet another zucchini recipe but think this is the best one yet. It’s so good that I plan to serve it to company soon! The meatballs can be made ahead of time and you use a spirilizer to turn your zucchini into “noodles”. I think you’ll agree that this zucchini pasta with meatballs is delicious!
Zucchini Pasta with Meatballs
1 large zucchini or 2 smaller ones
1-pound ground beef
¼ cup Italian flavored breadcrumbs (I used panko breadcrumbs)
1 Tbsp. parsley
¼ tsp. nutmeg
¼ tsp. allspice
½ cup onion, finely chopped
½ tsp. garlic powder
1/8 tsp. pepper
½ tsp. salt
1 Tbsp. olive oil
5 Tbsp. butter
3 Tbsp. flour
2 cups beef broth
1 cup heavy cream
1 Tbsp. Worcestershire sauce
1 tsp. Dijon mustard
Spiralize your zucchini. Place the zucchini noodles in a colander and sprinkle lightly with salt; set the colander in a sink or over a bowl. Let sit while you make and cook the meatballs.
In a medium bowl combine the ground beef, breadcrumbs, parsley, allspice, nutmeg, onion, garlic powder, pepper and salt and egg. Mix well.
Roll into 12-16 large meatballs. In a large skillet combine olive oil and 1 Tbsp. butter. Add the meatballs and cook, turning to brown on all sides. Cook until the meatballs are cooked through. Transfer to a plate.
Add the remaining 4 Tbsp. of butter to the same skillet, heat until the butter is melted and then add the flour. Whisk until it turns brown. Slowly stir in the beef broth and heavy cream. Add the Worcestershire sauce and Dijon mustard and bring to a simmer. Cook until the sauce starts to thicken. Salt and pepper to taste. Add the meatballs and simmer for another 1-2 minutes.
While the sauce is thickening rinse the zucchini to remove the excess salt and squeeze dry. In a large skillet melt 1 Tbsp. olive oil, add the zucchini and cook until heated through and somewhat soft.
When the sauce and meatballs are ready serve over the zucchini pasta. Zucchini Pasta with Meatballs is delicious and good enough for company!