Pesto Summer Meatballs and Zoodles is a super delicious, gluten-free, healthy, summer comfort food dish! Your guests will keep coming back for more!
This meal is a beautiful, hearty and comforting gluten-free meal full of fresh flavors.
What are Zoodles?
Simple, Zoodles are zucchini shaped into noodles. That's it!
And they're perfect to pair with delicious pesto summer meatballs, especially for gluten-free eaters. (Be sure to use gluten-free breadcrumbs in the meatballs too.)
How to Make Zoodles (Zucchini Noodles)
- There are a few different kitchen tools that will easily turn your zucchini into noodles. Some are fancy, like a Spiralizer, and some -- like my Julienne peeler, are quite simple.
- You can also cut a whole zucchini, lengthwise, into thin slices, then stack a few together, and cut those into very thin "noodles." (Using a Mandoline for the first slices is an easy way to do this, if you have one.)
How to Cook Zoodles?
- Zoodles can be sautéed, steamed, quickly roasted or par-boiled.
- Whichever method you choose, be sure to watch them carefully. Even slightly over cooking them, could result in a mushy final product.
They can also be served raw, which is excellent is salads.
Enjoy every last bite of this recipe for Pesto Summer Meatballs and Zoodles!
More delicious summer zucchini recipes:
- Peach and Avocado Salad with Zucchini
- Zucchini Avocado Bread Recipe
- Roasted Hatch Chile Zucchini Bread Recipe
- Gluten-Free Chocolate Zucchini Cake
- Lemon Zucchini Bread
Pesto Summer Meatballs and Zoodles
This is a super delicious, gluten-free, healthy, summer comfort food meal!
- spiralizer
For the meatballs
- 1½ pounds lean ground beef
- 2 cups loosely packed basil leaves, (washed and dried)
- ¼ cup Parmesan cheese, (grated)
- 3 tablespoons pine nuts, (toasted)
- 3 tablespoons sun-dried tomatoes marinated in olive oil (drained)
- 2 tablespoons oil from the marinated sun-dried tomatoes
- 1 tablespoon garlic, (minced)
- ½ cup gluten-free breadcrumbs ((I make my own with the ends of our gluten-free bread loaves))
- 1 large egg, (lightly blended)
- 2 teaspoons salt
- 1 teaspoon granulated sugar
For the sauce
- 2 pounds ripe or overripe tomatoes, (washed and dried, roots and seeds removed)
- olive oil for the pan
- 1 cup red onion, (thinly sliced)
- 1 teaspoon garlic, (minced)
- ¼ cup dry red wine
- salt and freshly ground black pepper to taste
For the spaghetti
- 3 pounds zucchini ((about 8 medium-sized))
- olive oil for the pan
- salt and freshly ground black pepper
- 1½ cups tear-drop or cherry tomatoes, (washed and dried, sliced in half for garnish)
- 1 handful small basil leaves for garnish
For the meatballs
-
Line a baking sheet with parchment paper and set aside. Add the beef to a large mixing bowl and set aside.
- Add the basil, Parmesan, pine notes, sun-dried tomatoes, sun-dried tomato oil, and garlic to a food processor fitted with the blade attachment. Blend until it's fairly smooth.
- Add the basil mixture to the bowl with the meat, along with the breadcrumbs, egg, salt and sugar. Use a large mixing spoon -- or even better, your hands -- to mix everything together.
- Shape the meat into balls, about 3 tablespoons each. Roll them between your hands to make them smooth and place them on the parchment-lined baking sheet as you go. Set aside.
For the sauce
- Add the tomatoes to a blender, turn on high and blend until they are completely puréed. Set aside.
- Coat the bottom of a very large sauté pan with olive oil and place it over medium heat. Add the onions and garlic and cook until soft, about 5 minutes.
-
Add the tomato pureé and wine. Stir to blend and bring to a boil. Then quickly reduce the heat to low and simmer until the sauce thickens and reduces by about ¼, about 20 minutes. (Do not cover the pan.) Season to taste with salt and pepper. (Here's How to Season to Taste.)
- Now add the shaped meatballs to the sauce, trying to space them so they are not touching each other. Turn the heat to low-medium and cover the pan. (If it doesn't have a lid, use foil.) Cook for about 10 minutes and then use kitchen tongs to turn them over. Cover and continue to gently simmer until they are cooked through, about another 10 minutes. Turn off the heat and keep the pan on the stove.
For the "spaghetti"
- Coat the bottom of another very large sauté pan with olive oil. Add the prepared zucchini and place the pan over medium heat. Stirring very gently from time to time, cook until tender, about 10 minutes.
- Serve the meatballs with the sauce over the zucchini and garnish with the tear-drop or cherry tomatoes and basil leaves.
Calorie count is only an estimate.
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Judy at Two Broads Abroad
You cook meatballs exactly the way my mom did. This sounds wonderful. If I cooked the meatballs in a separate batch of tomato sauce this could be the ideal meal for everyone. Thanks!
valentina
Judy, I love that your mom did them the same way. 🙂
Deb
Such a delightful meal! Proving, once again, the living gluten free can be delicious and healthy!
valentina
Deb, thank you! I love when meals are delightful!
David
Sounds absolutely delicious! Love the "zoodles!"
valentina
Wish I could say I made up that cool word. 😉
Mary
What a great meal - I LOVE the summer "spaghetti" who needs pasta!
mary
valentina
Thank you, Mary! I'm with you. 🙂
Natalie
Looks so delicious and perfect for summer dinner! Can't wait to try this recipe!
valentina
Hope you love it!
Jillian
I am excited to try Zoodles, they look delicious!
valentina
They are fun, Jillian. Thanks!
Kavita Favelle
I love zucchini "pasta" ribbons and served with your beautiful meatballs, it's perfect for the lighter eating we crave in summer.
valentina
Thanks so much! Enjoy!
Danielle
we love making noodles that way. it's such a lovely light summer meal.
valentina
Thanks, Danielle. I agree. 🙂
Bintu | Recipes From A Pantry
What a tasty and healthy looking meal - I really should have zucchini noodles more often as I love them!
valentina
Thank you. Hope you serve it up one summer evening. 🙂
David
I like calling them zucchini noodles rather than “zoodles” - sounds less like a fad and more like simple, good food! 🙂
The meatballs sound incredible! Just made a big batch of pesto from our garden - I bet I could work that into some pretty fab meatballs using your recipe!
valentina
I'm with you on the "zoodles!" I much prefer calling them zucchini noodles. Hope you love the meatballs. 🙂