Porcupine Meatballs and Zoodles

You know….I love carbs.  I L-O-V-E them.  Bread! Pasta! YUM! But I honestly don’t love them as much as I love zucchini.  Oh, zucchini!  Such a diverse veggie whether I fry it, put it in some muffins or making zoodles like these there are so many ways to make it delicious.  How about adding one of my families favorites to it? Yes! So now we have a new recipe to add to our dinner routine, Porcupine Meatballs and Zoodles.

Porcupine Meatballs with Zoodles from Bottom Left of the Mitten

It’s funny to think that this was one of my very first recipes that I put on my blog.  Looking back almost 8 months in I have realized how far I’ve come with my photos so I’m going through and giving them a fresher look.  And this one needed it….badly!  While the pictures were bad I will give myself a little credit in the fact that I had basically 0.2% experience in photography.  Knew nothing about food styling (still working on that).  Didn’t have a clue about blogging.  I just knew that I wanted to share my food, family and what I enjoy.  So I jumped in and here I am.  Learning more every day about photography, writing and sharing.  Really hoping that it will continue to grow from here.  Ok, enough about me-on to the recipe that got this all started only with better pictures.

First, let’s start off with the meatballs. You can use any beef flavor rice you like or even shake it up with different flavors but I always stick to the beef flavored as I find it give the best taste.   Cook the rice according to package directions then……and this is *Important*…let it cool! Not only could you burn your hands when mixing the meatballs together it could end up cooking the eggs. Once it’s cooled add it to your turkey, and egg.  Toast the bread and crush up into the meat mixture. Form into meatballs and put onto greased baking sheet.

At this time preheat the oven to 350 degree.   Prepare your ‘zoodles’ using a spirilizer.  Chop onions, garlic, green peppers.  Add all of it into a bowl then top with olive oil.  Put onto another baking sheet then put both the meatballs and the zoodles now go into the oven for 35 minutes.

Porcupine Meatball with Zoodles from Bottom Left of the Mitten

In the last 5 minutes of the meatballs and zoodles cooking heat up the spaghetti sauce to pour over the top of your meatballs and zoodles.  Sprinkle with Parmesan and here you are…. Porcupine Meatballs with Zoodles from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

This recipe has been updated with photos & recipe.

*Affiliate links are included in this post. Please read my Discloser Policy.

Porcupine Meatballs with Zoodles from Bottom Left of the Mitten

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Print Recipe
Porcupine Meatballs and Zoodles
Tender turkey mixed with beefy rice to make the perfect meatball. Place atop zucchini noddles and chunky vegetables. Cover with spaghetti sauce & top with Parmesan for a different kind of 'spaghetti & meatballs'.
Porcupine Meatballs with Zoodles from Bottom Left of the Mitten
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Porcupine Meatballs
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Porcupine Meatballs
Porcupine Meatballs with Zoodles from Bottom Left of the Mitten
Instructions
Porcupine Meatballs
  1. Cook the rice according to package directions then…...and this is *Important*…let it cool!
  2. Once it’s cooled add it to your turkey, and egg. Toast the bread and crush up into the meat mixture. Form into meatballs and put onto greased baking sheet.
  3. Preheat the oven to 350 degree.
Zoodles
  1. Prepare zucchini 'zoodles' using a spirilizer. Chop onions, garlic, green peppers. Add all of it into a bowl then top with olive oil. Put onto another baking sheet.
  2. Both the meatballs and the zoodles now go into the oven for 35 minutes.
  3. In the last 5 minutes of the meatballs and zoodles cooking heat up the spaghetti sauce to pour over the top of your meatballs and zoodles.
  4. Sprinkle with Parmesan. Enjoy!
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