Meatball & Zoodles w/Tomato Sauce
Ingredients
- 16 whole Meatballs
- 3 whole Medium Zucchini
- 1/2 teaspoon Salt
- 1/2 whole Onion thinly sliced
- 3 whole Large Tomatoes
- 2 cloves garlic
- 10 ounces Mushrooms sliced
- 2 tablespoons olive oil
- 20 leaves Fresh Basil
- 1 cup Dry White Wine
- Black Pepper
Instructions
- Wash zucchini and trim off ends. Zucchini peels can sometimes have a bitter flavor, so you may peel these off if you desire.
- Using a spiralizer, slice zucchini into noodles, and place in a mesh colander, place colander over a bowl. Mix 1/4 tsp. sea salt into the zucchini noodles and allow them to sit for 20-30 minutes. This will help draw out excess water. If you did not peel the zucchini the water will be green.
- While zucchini is soaking, slice onions, tomatoes, garlic, and mushrooms. Heat olive oil in a large skillet, swirl to coat the pan completely.
- Add in onions and garlic and cook until onions and garlic are tender, about 2-3 minutes. Add in mushrooms and tomatoes and bring to a boil. Add in wine and basil leaves, and reduce heat to simmer. Add in zucchini noodles and cook an additional 5 minutes.