Meatballs were a favorite of mine growing up. Just the other day, Heather and I realized that we have never actually made meatballs and pasta (zoodles or otherwise). Having been together almost 3 years, I immediately found this unacceptable and wanted to make things better.
We probably all have a family version of meatballs, usually including some combination of ground beef, lamb, veal, or pork, but as I’m trying to make 2013 less meat-focused, I added mushrooms. I “hated” mushrooms as a kid until I realized that I didn’t automatically hate everything my dad did (sorry, mom). You’ll enjoy these meatballs with marinara, on their own, or in the traditional sense with the “noodles” of your choosing.
1 lb ground beef
1 C finely minced mushrooms
1/3 C diced white onion
1 tsp dried parsley
1 tsp dried basil
1 tsp garlic powder
1/2 tsp celery salt
1/2 tsp red pepper flakes
Mince mushrooms and onion separately in your food processor; we love our ninja. (95% because I wanted, “a ninja in the kitchen.”) Also preheat the oven to 400ºF.
In a medium bowl, combine dry ingredients with mushrooms and onions.
Add in meat and egg and thoroughly mix with hands.
Form into balls approximately golf-ball size. We came to 16 when it was all said and done.
Bake for 20-25 minutes, depending on the size of your meatballs. Ours were a little on the larger side and cooked closer to 25. Use this time to shred your zoodles if you’re going to serve these over noodles and sauce. For this we used a delicious homemade red sauce (originally a guest post for Nom Nom Paleo).
Enjoy over zoodles with sauce, or just by themselves for a tasty treat.