Healthy Recipes for Your “Single’s Awareness Party:” Italian Style Meatballs over Raw Zucchini Pasta

What kind of food comes to mind when you think about romance? Maybe I have watched “Lady and the Tramp” a few too many times because Italian food is the first thing that comes to my mind. Pasta is at the heart of most Italian cuisines and I have discovered a genius way to eat pasta without packing on the pounds!
Italian Style Meatballs with Tomato Sauce
Ingredients
  • 1.5 lb Extra lean ground beef (90/10% or 95/5%)
  • ½ cup gluten-free breadcrumbs (available at Whole Foods)
  • ½ cup finely chopped green onions
  • 1 egg, lightly beaten
  • 1 teaspoon dried parsley (or ¾ cup fresh finely-chopped Italian Parsley)
  • 2 teaspoons Worcestershire sauce
  • ground black pepper to taste
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 (28-ounce) can crushed tomatoes with basil
  • 2 (15-ounce) cans tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1 tablespoon dried basil (or 1 cup fresh finely chopped basil)
  • 1-2 teaspoons dried oregano
  • 1 tablespoon balsamic vinegar
  • ½ cup grated parmesan cheese

Method

Mix beef, breadcrumbs, green onion, egg, parsley, Worcesrershire sauce and pepper together in a large bowl. Shape mixture into 1-inch balls with dampened hands. Set Aside. Heat oil in a large Dutch oven or skillet over medium high heat. Brown outer surface of meatballs (about 2-3 minutes). Heat oil in a large, empty Dutch oven or skillet over medium heat. Add onions and cook for 3 minutes. Add garlic and cook for 1 minute more, stirring frequently. Stir in crushed tomatoes, tomato sauce, tomato paste, pepper, basil, oregano, vinegar, and cheese. Bring just to a boil. Reduce heat to low and simmer for 10 minutes. Add meatballs and continue to simmer, stirring occasionally, for 30 minutes or longer. I enjoy them a la carte (no pasta) with a nice salad of baby romaine and balsamic vinegar dressing.

Raw Zucchini Pasta

With the vegetable spiral slicer, any long and cylindrical vegetable can be converted into angel-hair pasta in a matter of minutes! It also has a second feature allowing vegetables to be sliced in long, thin ribbon-like strands.
I have used zucchini, carrots, potatoes, sweet potatoes, and radishes in my spiralizer. My absolute favorite vegetable to use is raw zucchini because the taste and texture does not noticeably differ from that of real wheat-based pastas.

To order your vegetable spiral slicer (also known as the spiralizer), visit my online store at:

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