Meatballs & Tomato Sauce with Zucchini Spaghetti

Directions

1. Mince the onion and garlic, and wash and dry the parsley. Remove the leaves from the stems and mince them.
2. In a bowl, combine the ground beef with one egg, bread crumbs, half of the chopped onion, half of the minced garlic, cumin, dried basil, salt, pepper, and a quarter of the minced parsley. Mix until evenly blended.
3. Heat a skillet over medium heat and lightly oil the bottom.
4. Shape the beef mixture into small balls and arrange them on a plate.
5. Spoon a little oil into the skillet and brown the meatballs on all sides, about 2–3 minutes; they won’t be fully cooked yet. Transfer to a plate.
6. Add a bit more oil to the skillet, then sauté the remaining onion until soft, about 3–4 minutes.
7. Stir in the remaining garlic and crushed red pepper; cook briefly until fragrant, 15–30 seconds.
8. Pour in the can of tomatoes, add the remaining parsley, oregano, basil, salt, and pepper. Mash the tomatoes lightly and bring to a boil, then reduce heat and slide the meatballs back in; simmer until they are cooked through, about 5–10 minutes.
9. Wash the zucchini, trim the ends, and use a julienne or regular peeler to create noodle-like strands.
10. To serve, place zucchini noodles in bowls, top with meatballs and sauce, and enjoy.