Spaghetti, Zucchini, and Meatballs: Cheap Meal of the Week
Ingredients
- 1-1/4 lb lean ground beef
- 3/4 c panko breadcrumbs
- ½ c milk
- 1 egg
- ½ c freshly shredded Parmigiano-Reggiano cheese
- 1 t kosher salt
- ¼ t fresh cracked pepper
- 2 cloves garlic minced
- ¼ c fresh oregano leaves chopped (if you're not trying to save moo-lah, throw in 1/4 c parsley too)
- 1-1/2 lb zucchini diced
- 2 t extra virgin olive oil
- 4 c prepared Marinara
- ½ lb spaghetti cooked al dente according to package directions
- cooking spray
- garnish: chopped fresh oregano leaves and grated Parmigiano-Reggiano cheese
Instructions
- Heat oven to 400F.
- In a bowl, lightly combine the ground beef, panko crumbs, milk, egg, cheese, salt, pepper, parsley, and oregano. Shape into 8 large meatballs and place on a rimmed bake sheet sprayed with cooking spray. On a separate rimmed bake sheet, toss the zucchini with the 2 teaspoons olive oil. Season well with kosher salt and fresh cracked pepper.
- Bake both the meatballs and zucchini at 400F for 18-20 minutes until zucchini is lightly browned but still firm and the meatballs are just cooked through.
- Toss the cooked pasta with the marinara. Serve topped with zucchini, meatballs, and additional cheese and oregano. Yield: 4 servings.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!