Simple Meatballs with Zucchini Noodles

I use riced cauliflower instead of breadcrumbs and zucchini noodles in place of pasta to keep the carb count low. You can always serve the meatballs and sauce over rice or pasta.

1⁄2 lb ground beef
1⁄2 lb ground pork
3 T frozen riced cauliflower (or breadcrumbs)
1⁄4 c parsley
1 t onion powder
3 T grated Parmesan cheese
4 cloves garlic, minced, divided
Kosher salt and black pepper
1⁄4 t red pepper flakes
2 eggs, beaten
2 T olive oil
1 28-oz can crushed tomatoes
Fresh or frozen zucchini noodles

Prepare meatballs: Place the ground meat, riced cauliflower, parsley, onion powder, cheese, half the garlic, 1 teaspoon salt, 1⁄2 teaspoon black pepper, and eggs in a medium bowl and stir to combine gently with a fork. Don’t overmix. Scoop into 11⁄2” to 2” chunks and roll gently into balls. Refrigerate meatballs while you make the sauce.

Heat the olive oil in a Dutch oven or deep saute pan. Add the remaining garlic and the red pepper flakes and cook for about 1 minute. Add the tomatoes and a large pinch of salt. Simmer sauce for 10-20 minutes until thickened. Taste for salt and pepper and season as needed.

Add meatballs to the sauce, cover and cook over low heat for about 25 minutes.

Cook zoodles according to package directions. I usually toss them with a bit of oil and roast in a 350 degree oven for 10 minutes, or sauté with some butter or olive oil over medium heat.

Serve meatballs over the zoodles. Garnish with a sprinkle of Parmesan.