Spaghetti and Meatballs
There’s something undeniably comforting about a plate of spaghetti and meatballs. It’s a timeless classic that brings back memories of family dinners and cozy evenings. This version takes a fresh twist with spiralized zucchini, making it both nutritious and delicious. Packed with flavor from vegan meatballs and rich marinara sauce, this dish is sure to impress both plant-based eaters and meat lovers alike. Let’s dive into a delightful recipe that combines tradition with a modern flair!
Why This Spaghetti and Meatballs Stands Out
This spaghetti and meatballs recipe stands out for several reasons. First, it incorporates spiralized zucchini, adding a fun texture and boosting the veggie content of your meal. Second, the use of vegan meatballs or plant-based ground meatballs ensures that everyone can enjoy this dish without compromising on taste. Finally, the homemade marinara sauce elevates the entire dish, making it a wholesome and satisfying meal. With fresh basil and a drizzle of extra-virgin olive oil, every bite bursts with flavor.
What You’ll Gather
To make this scrumptious spaghetti and meatballs, you’ll need the following ingredients:
- 8 ounces spaghetti, cooked al dente
- 2 medium zucchini, spiralized
- Vegan meatballs or plant-based ground meatballs
- Marinara sauce
- Fresh basil, for garnish
- Extra-virgin olive oil, for drizzling
- Finely chopped fresh parsley, for garnish
Equipment & Tools
Before you start cooking, gather these essential tools:
- Spiralizer – for creating zucchini noodles
- Large pot – for cooking spaghetti
- Skillet – for heating marinara sauce and meatballs
- Serving plates – to present your delicious creation
- Knife and cutting board – for chopping herbs
Spaghetti and Meatballs: Step-by-Step Guide
Step 1: Prepare the Spaghetti
Start by boiling a large pot of salted water. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
Step 2: Spiralize the Zucchini
Using a spiralizer, turn the zucchini into noodles. This will serve as a fresh, low-carb alternative to traditional pasta. Set the spiralized zucchini aside.
Step 3: Cook the Vegan Meatballs
In a skillet over medium heat, cook the vegan meatballs according to the package instructions. If you are using plant-based ground meat, cook it until browned and heated through, breaking it up with a spatula.
Step 4: Heat the Marinara Sauce
Once the meatballs are cooked, add the marinara sauce to the skillet. Stir to combine and let simmer for a few minutes. This step allows the flavors to meld beautifully.
Step 5: Combine the Zucchini Noodles
Add the spiralized zucchini to the skillet, tossing gently to combine with the marinara sauce and meatballs. Keep on the heat for just a few minutes until the zucchini noodles are slightly tender but still retain some crunch.
Step 6: Serve and Garnish
Plate the spaghetti and zucchini mixture, making sure to distribute the meatballs evenly. Drizzle with extra-virgin olive oil, and sprinkle with freshly chopped parsley and basil for a burst of freshness.
International Equivalents
Food is a universal language, and while spaghetti and meatballs are beloved in many cultures, variations exist worldwide:
- Italy: Spaghetti al Pomodoro with meatballs.
- Sweden: Köttbullar served with creamy sauce and lingonberry jam.
- Argentina: Albóndigas in a rich tomato sauce served with pasta.
- Japan: Spaghetti Napolitan, a stir-fried version with ketchup and vegetables.
Author’s Commentary
This spaghetti and meatballs recipe is a personal favorite because it showcases how versatile a classic dish can be. The addition of zucchini not only adds a unique texture but also makes the meal lighter and more nutritious. It’s perfect for those nights when you want something comforting yet health-conscious. Plus, the vibrant colors from the fresh herbs make the dish visually appealing!
Save for Later: Storage Tips
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as they sit, making them even more delicious the next day! To reheat, simply warm in a skillet over low heat, adding a splash of water or olive oil to prevent sticking. You can also freeze portions for a quick meal in the future. Just be sure to store them in freezer-safe containers, and they can last up to 3 months.
Helpful Q&A
Can I use regular meatballs instead of vegan ones?
Absolutely! If you prefer traditional meatballs, feel free to use your favorite recipe or store-bought version. Just ensure they are cooked through before adding to the sauce.
What other vegetables can I add to this dish?
You can get creative with vegetables! Bell peppers, mushrooms, or spinach would be delicious additions. Just sauté them with the marinara sauce for extra flavor.
How do I make homemade marinara sauce?
Making homemade marinara sauce is simple! Sauté garlic and onion in olive oil, add crushed tomatoes, basil, salt, and pepper, and let it simmer for about 30 minutes.
Can I make this dish gluten-free?
Yes! Simply substitute the spaghetti with gluten-free pasta or zucchini noodles for a completely gluten-free meal.
More from the Kitchen
- Easy Yeast Rolls – A perfect side dish for any meal.
- Cheesy Cheeseburger Stuffed Shells – Another comforting pasta dish with a twist.
The Last Word
Spaghetti and meatballs is more than just a meal; it’s an experience that brings people together. Whether you’re enjoying it on a casual weeknight or serving it at a gathering, this dish never fails to satisfy. With its rich flavors and fresh ingredients, it’s time to embrace this classic in a new light. So, roll up your sleeves, gather your ingredients, and get ready to indulge in a heartwarming plate of spaghetti and meatballs!
Spaghetti and Meatballs
Ingredients
Equipment
Method
- Start by boiling a large pot of salted water. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
- Using a spiralizer, turn the zucchini into noodles. This will serve as a fresh, low-carb alternative to traditional pasta. Set the spiralized zucchini aside.
- In a skillet over medium heat, cook the vegan meatballs according to the package instructions. If you are using plant-based ground meat, cook it until browned and heated through, breaking it up with a spatula.
- Once the meatballs are cooked, add the marinara sauce to the skillet. Stir to combine and let simmer for a few minutes.
- Add the spiralized zucchini to the skillet, tossing gently to combine with the marinara sauce and meatballs. Keep on the heat for just a few minutes until the zucchini noodles are slightly tender but still retain some crunch.
- Plate the spaghetti and zucchini mixture, making sure to distribute the meatballs evenly. Drizzle with extra-virgin olive oil, and sprinkle with freshly chopped parsley and basil for a burst of freshness.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over low heat, adding a splash of water or olive oil to prevent sticking.
- You can freeze portions for up to 3 months in freezer-safe containers.
