With wet hands, form meatballs about the size of golf balls and transfer to prepared baking sheet. Brush meatballs with 2 tablespoons olive oil. Bake until just cooked through, 10-12 minutes.

Add the zucchini, season liberally with salt and pepper, and toss to coat them in oil, then shake the pan so they settle in an even layer. Cook the zucchini, tossing only every 2 minutes, until ...

This list of Mediterranean diet recipes, like quiches, casseroles and high-protein salads, make delicious dinner options for ...

Cook garlic and onion. Sauté garlic and onion together in olive oil in a large pot. Add marinara and meatballs. Stir in a jar of marinara sauce and precooked meatballs, and bring to a simmer.

Serve the meatballs with the zucchini noodles. You Might Also Like. 15 Best Denim Jacket Outfit Ideas to Pull from Your Closet. 10 Best Shampoos for Red Hair Like Ree Drummond's.

These baked chicken meatballs are packed with flavor and made with lean ground chicken. Lighter than traditional meatballs, ...

Two cups of zucchini noodles will save you around 314 calories and 68 grams of carbs compared to traditional pasta. Plus, when it's topped with this sweet, hearty sauce filled with veggies, ground ...

Step 1: Peel zucchini lengthwise with a vegetable peeler into long, thin strips. (Or, use a spiralizer or a sharp knife.) Pat with a paper towel and set aside.

Turkey-Ricotta Meatballs. Julia Turshen, author of the cookbook “Small Victories” (Chronicle Books, 2016), cracked the code on turkey meatballs: Ricotta adds milky creaminess and acts as a binder.