Zoodles & Venison Meatballs
Prep Time: 10 minutes
Cook Time: 23 minutes
Difficulty: Easy
Servings: 8
Ingredients
Venison Meatballs:
-
2 pounds ground venison
-
1.5 cup Italian breadcrumbs
-
1/3 cup milk
-
1/4 cup onion, diced
-
1/2 teaspoon garlic powder
-
1 teaspoon Italian seasoning
-
1 egg
-
1/4 cup parsley, chopped
-
1/4 cup parmesan, shredded
-
salt and pepper to taste
Zoodles:
-
3 large zucchini
-
2 Tablespoons olive oil
-
salt and pepper to taste
Sauce:
-
24 oz tomato sauce (we use Rao's)
Instructions
1. Make the Meatballs: Preheat oven to 400F. In a medium bowl, mix all meatball ingredients until combined. Shape mixture into ~ 40 meatballs (approximately 1.5 inch in diameter). Bake 18-20 minutes or until cooked through (at least 160F).
2. Make the Zoodles: While the meatballs are baking, prepare the zucchini noodles. I use a spiralizer attachment that goes with my Kitchenaid to make the zucchini noodles. You could also use a mandolin or deli slicer to make lasagna-like, flat noodles. Set to the side.
3. Sauté & Combine: Heat olive oil (2 Tablespoons) in a large skillet on high heat. Once hot, add noodles and cook for 3 minutes, stirring occasionally. You may need to sauté noodles in batches if you made a lot to ensure all noodles are cooked. *Note: do not overcook - overcooked zoodles are soggy. Drain any excess water. Next, add in cooked meatballs and tomato sauce. Stir to combine.
4. Serve: serve pasta topped with parmesan. Enjoy!