There are some nights when only a big, comforting bowl of spaghetti and meatballs will do. But for a while, I was on a mission to find a version that was a bit lighter and wouldn’t leave me in a food coma. My first few attempts with zucchini noodles, or “zoodles,” were… okay. They were often a bit watery and lacked the soul of the original dish.
The breakthrough came one evening when I was rushing and accidentally seared the meatballs in the pan before adding them to the sauce. That, plus a spontaneous splash of red wine into the sauce base, changed everything. The flavor became so much richer and more complex. It tasted like it had been simmering for hours, but the whole meal came together in about an hour. It was an instant hit, and now it’s the only way I make it!
This dish has become my go-to for a satisfying, guilt-free dinner that feels both special and incredibly easy. It’s pure comfort in a bowl.
Why This Recipe Works
This isn’t just another zoodle recipe. It’s a dish you’ll find yourself craving, and here’s why it’s become a favorite in my kitchen:
- Incredible Depth of Flavor: We build layers of flavor by searing the meatballs for a beautiful crust, deglazing the pot with red wine to capture all those tasty bits, and letting the sauce simmer into a rich, savory gravy.
- Satisfying Without the Carbs: You get all the hearty satisfaction of classic meatballs and sauce without the heaviness of traditional pasta. It’s packed with protein and veggies, making it a meal you can feel great about.
- Surprisingly Fast: While it tastes like it simmered all day, this recipe comes together in about 60 minutes, making it totally achievable for a weeknight dinner.
A Breakdown of the Ingredients
The ingredient list is all about combining simple pantry staples with fresh produce to create something wonderful.
- Ground Pork & Beef: Using a combination of both gives the meatballs the perfect balance of rich flavor and tender texture.
- Dry Red Wine: A splash of a dry red like a Cabernet or Merlot really deepens the sauce’s flavor. If you don’t have any, beef broth works as a substitute.
- Crushed Tomatoes: This is the heart of our sauce, giving it a great texture that’s not too chunky and not too thin.
- Zucchini: Look for firm, medium-sized zucchini. They hold their shape well when spiralized and won’t get too watery.
- Pecorino Romano Cheese: This adds a sharp, salty bite that is just divine. Of course, Parmesan is a great substitute if that’s what you have on hand!
- Herbs & Spices: Smoked paprika and a pinch of fennel are my secret weapons here! They add a subtle smokiness and an authentic Italian sausage flavor to the meatballs.
Step-by-Step Instructions
Start the Sauce: First, get your sauce going. Warm a tablespoon of olive oil in a Dutch oven and cook the onion until it’s soft and sweet. Add about half your garlic and cook for just another minute until you can smell it. Pour in the red wine—listen to that sizzle!—and scrape up any browned bits from the bottom of the pot.
Let it Simmer: Let the wine cook down a bit, then stir in the crushed tomatoes and all your dried spices. Let the sauce simmer gently on low while you work—this is where the magic happens and all those delicious flavors meld together!
Form the Meatballs: While the sauce is simmering, it’s time for the main event. In a large bowl, combine the pork, beef, shallots, the rest of the garlic, the egg, and the cheese. Season it well with salt, pepper, and the fennel seeds. Mix everything with your hands until it’s just combined; overworking the meat can make your meatballs tough. Gently roll the mixture into 1-inch balls.
Sear for Flavor: Heat the remaining tablespoon of oil in a large skillet. Carefully place the meatballs in the hot pan and brown them on all sides. This step is crucial for developing a deep, savory crust! They don’t need to be cooked through just yet.
Bring it All Together: Using a slotted spoon, transfer those beautifully browned meatballs into your simmering tomato sauce. Give them a gentle stir, partially cover the pot, and let them cook for about 15-20 minutes until they’re cooked through.
Make the Zoodles: While the meatballs are finishing their bath in the sauce, spiralize your zucchini. If you don’t have a spiralizer, a julienne peeler works great for creating ribbons.
Flash-Cook the Zoodles: In the same skillet you used for the meatballs, quickly sauté the zucchini noodles for just 3-5 minutes. You want them to be crisp-tender, not mushy, so don’t walk away! Drain any water that has collected in the pan.
Serve and Enjoy: To serve, divide the warm zoodles among your bowls, top with a generous amount of sauce and a few meatballs, and finish with a sprinkle of fresh basil.
Expert Tips for Success
- To Avoid Watery Zoodles: This is the most common zoodle complaint! To prevent it, you can salt your spiralized zucchini and let it sit in a colander for 20 minutes. Before cooking, gently squeeze out the excess water and pat the noodles dry.
- Make-Ahead & Storage: You can make the sauce and meatballs a day or two in advance. Just store them in the fridge and reheat gently on the stove. Leftovers keep well for up to 3 days, but I recommend storing the zoodles separately so they stay fresh.
- Fun Swaps: Don’t be afraid to make this recipe your own! You can use all ground beef, or try ground chicken or turkey for a lighter option. If you like heat, add an extra pinch of red pepper flakes to the sauce.
Serving & Pairing Ideas
This dish is a complete meal on its own, but it pairs beautifully with a simple green salad tossed in a light vinaigrette. If you’re not strictly low-carb, some warm, crusty bread for dipping into that incredible sauce is an absolute must. For a drink, you can’t go wrong with finishing the bottle of red wine you opened for the sauce! It’s the perfect dish for a cozy night in or a casual dinner with friends.
Hearty Meatball Zoodles in Rich Tomato Sauce
Ingredients
Equipment
Method
- Initiate the Sauce : In the Dutch oven, warm 1 tablespoon of the olive oil over medium heat. Add the diced yellow onion and a pinch of salt, cooking for 8–10 minutes until softened and translucent. Stir in half of the minced garlic and cook for another minute until fragrant. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
- Simmer the Sauce : Allow the wine to reduce by about half. Stir in the crushed tomatoes, dried basil, smoked paprika, and red pepper flakes. Season with salt and pepper, then bring the mixture to a gentle bubble. Reduce the heat to low, cover, and let the sauce simmer while you prepare the meatballs.
- Forge the Meatballs : In a large mixing bowl, combine the ground pork, ground beef, minced shallots, the remaining minced garlic, the beaten egg, and the grated Pecorino Romano. Season generously with salt and pepper and add the crushed fennel seeds. Mix with your hands until just combined—do not overwork. Roll the mixture into uniform 1-inch balls.
- Sear for Flavor : Heat the remaining 1 tablespoon of olive oil in the large non-stick skillet over medium-high heat. Carefully place the meatballs in the skillet, ensuring not to crowd them (work in batches if necessary). Brown the meatballs on all sides, turning them every 2–3 minutes. They do not need to be cooked through at this stage.
- Marry Meatballs & Sauce : Using a slotted spoon, transfer the seared meatballs directly into the simmering tomato sauce. Stir gently to coat. Continue to simmer, partially covered, for 15–20 minutes, or until the meatballs are cooked through and the internal temperature registers 165°F (74°C) on an instant-read thermometer.
- Create the Zucchini Ribbons : While the meatballs are finishing, prepare your zucchini. Using a spiralizer or peeler, create long, noodle-like strands.
- Flash-Cook the Zoodles : Place the skillet used for the meatballs back over medium heat. Add the spiralized zucchini and sauté for 3–5 minutes, tossing frequently, until they are just tender but still have a slight bite (al dente). Immediately remove from the heat and drain any excess water that has collected in the pan.
- Serve and Garnish : Divide the warm zucchini noodles among four shallow bowls. Ladle the sauce and several meatballs over each serving. Garnish with torn fresh basil leaves and an extra sprinkle of Pecorino Romano, if desired.
Notes
👨🍳 Chef’s Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, store the zucchini noodles separately from the sauce and meatballs to prevent them from becoming overly soft. Ingredient Swaps: Feel free to use all ground beef or substitute with ground chicken or turkey for a lighter version. For a spicier kick, add a pinch of cayenne to the meatball mixture. The Pecorino Romano can be swapped for Parmesan if that's what you have on hand. Troubleshooting Watery Zoodles: To minimize water release from the zucchini, salt the spiralized noodles and let them sit in a colander for 20–30 minutes. Gently squeeze out excess moisture and pat them thoroughly dry with paper towels before cooking.Nutrition (per serving, approx.):
- Calories: 414 kcal
- Protein: 22 g
- Carbs: 19 g
- Fat: 28 g (Sat Fat: 8.5 g)
- Fiber: 7 g
- Sugar: 10 g
- Sodium: 853 mg
- Cholesterol: 125 mg
- Potassium: 1253 mg
You Have to Try This One!
I truly hope this recipe brings as much comfort and joy to your table as it does to mine. It’s a keeper in our house for those nights when we want something that feels indulgent but is secretly healthy. I have a feeling it will become a regular in your rotation, too!
If you make it, I’d love to see! Feel free to leave a comment below or tag me in your photos online. Happy cooking!
