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Cheesy Italian Meatballs

My three year old requests meatballs at least 3 times a week. She loves meat and every time I serve it, she asks which animal it came from. I’ve heard stories of little kids going vegetarian when they find out where meat comes from, but definitely not my kids. When we serve ‘pig’, the girls give a loud cheer. It’s pretty hilarious.

 

Anyway, meatballs! We love meatballs and to lighten the meal up, I serve it over zucchini noodles. This is one of our favorites and is in the regular rotation of meals.

 

 

Cheesy Italian Meatballs | a kitchen cafe Cheesy Italian Meatballs | a kitchen cafe
Cheesy Italian Meatballs | a kitchen cafe

 

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4-6

 

Meatballs-

1 lb organic ground beef

1 cup breadcrumbs (I just throw a couple pieces of our favorite bread in the blender)

2 eggs slightly beaten

1 tbsp Worcestershire sauce

1 tsp dried oregano

1 tsp pink himalayan salt

1/2 tsp dried basil

1 1/2 tsp granulated garlic

1/4 tsp pepper

 

Sauce-

1 26 oz box tomato sauce (the best brand)

1 tsp granulated garlic

1 tsp pink himalayan salt

1 tsp dried oregano

1/2 tsp dried basil

1/8 tsp dried thyme

 

Topping-

1 cup cheese (more or less if you want)

 

 

-Mix sauce ingredients in a small bowl.

-Heat your cast-iron skillet over medium high.

-In another bowl, combine all meatball ingredients.

-Give your pan a very light drizzle of oil and then, with an ice cream scoop, form meatballs and place in hot pan.

-Brown meatballs for about 2 minutes per side. (If there’s a ton of grease, drain it. I tilt my pan to the side and soak it up with a paper towel)

-Pour sauce over meatballs and reduce heat to medium low. Cover and cook for 10-15 minutes until meatballs are cooked through.

-Heat your oven to broil, sprinkle meatballs with cheese and broil until cheese is browned and bubbly.

-Serve over zucchini noodles.**

 

***I make zucchini noodles by using my spiralizer. Bring a large pot of salted water to boil and cook noodles for about 30 seconds. Remove immediately and run under cold water. I like my zoodles with a lot of bite left in them, so feel free to cook them more if you’d like something softer. I don’t recommend cooking them longer than a minute or two, though, or they’ll really turn to mush.

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