The leaves are starting to fall, the days are getting shorter and the evenings are just cool enough that you have to put on a sweater. Autumn signals the end of summer but it is the beginning of my favourite time of year to cook soups, stews and all the other great comfort foods that we are happy to let slow cook and simmer because we are in no rush to go anywhere.
This is also the perfect time of year to reap the bounty of our gardens (or your local farmer’s field) that are bursting with potatoes, onions, garlic, carrots, tomatoes and squash. As a kid squash was never on the top of my foods I just have to eat list and instead it was more of a “do I have to eat that?” kind of thing. Now I can’t get enough especially once I learned of one of the greatest kitchen gadgets ever invented: the Sprializer! Full disclosure I bought one which sat in the box, unopened for more than four years. Now it occupies a place of honour in my otherwise limited kitchen space and it’s all because of this recipe which incorporates all the fresh foods of the season to make a family favourite any night of the week.
Zoodles with Meatballs Marinara
Cook time: 20 minutes
Serves: 4Ingredients:
- 1 lb ground beef
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp italian herbs
- 1/2 tsp sea salt
- 1 tsp fish sauce
- 1/2 tsp ground pepper
- Preheat the oven to 400F.
- Line a large baking sheet with parchment paper and place baking rack on top.
- Add ground beef, egg and spices to a large bowl. Mix until well combined.
- Roll meatballs. I make mine 1 1/2 ounces each just make sure they are all the same size so they cook evenly.
- Bake on middle rack in oven for 18 – 20 minutes.
- Remove from oven and set on paper towel lined plate.
- Serve with zoodles and my Simple Marinara sauce or place in freezer safe container and freeze for use later.
- To prepare the zucchini, use a sprializer to cut into long strips. Using a steamer basket placed over a pot of boiling water, cook for 2 to 3 minutes or el dente.
Marinara Sauce
- 1 381 ml can tomato sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp chili pepper flakes
- 1/2 tsp oregano
- 1/4 tsp rosemary
- 1/2 tsp salt
- 1/2 tsp pepper
- pinch of red pepper flakes
- 2 tablespoons Extra Virgin Olive Oil
- chopped fresh basil to garnish
- Add all ingredients to a heavy bottom sauce pan. Bring to a simmer over medium heat then reduce to low and cook for 15 minutes.
- Serve over meatballs and zoodles.
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