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This is the easiest way ever to make meatballs for your family. There’s no sitting and shaping those balls…it’s simply satisfying, chunky pieces of meat in a thick sauce. The kids will love it and you will, too. I serve it over zoodles, but if your family can’t handle that yet, any pasta will do.
2 pounds ground lean meat (you can also use turkey or veal, or any combination)
2 (15-ounce) cans Gefen Tomato Sauce
1 cup Heaven & Earth Ketchup
3 tablespoons Heaven & Earth Lemon Juice
1/2 cup brown sugar or Truvia
1 teaspoon salt
1 teaspoon Gefen Garlic Powder
1 teaspoon Gefen Onion Powder
dash of pepper
2 large zucchini
1 large yellow squash
salt, to taste
pepper, to taste
Break the ground meat into chunks.
In a sauté pan over low to medium heat, brown the meat until the juice flows and the meat starts to darken and is cooked through. You can continue breaking up the big chunks, but don’t make them too small. For this recipe, decent-sized chunks of meat are good.
After about 10 minutes of slow cooking, add tomato sauce, ketchup, lemon juice, brown sugar (or Truvia), salt, garlic powder, onion powder, and pepper. Mix very well. Lower heat.
Let the chunks of meat continue to simmer in the sauce for another 30 minutes.
Meanwhile, prepare the zoodles. Spiralize the zucchini and squash using the thinnest blade on your spiralizer or use a julienne peeler. Then, add a little water to a pot and heat over high heat. Add zucchini and steam for a few minutes. Season with salt and pepper.
Plate the zoodles (or noodles) and top with meat and sauce.
Photos by Esti Photography
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