So, it's November. And it was 72 degrees today. Totally sweater weather, am I right? Yeah, no...BUT! I am ready for the season to change and my menu is also ready! So here I go making delicious warm comfort food in an Indian summer.
On the menu tonight: Turkey Meatballs with Spicy Tomato Sauce and Zoodles!
I have a confession to make. Until today, I had never made meatballs. (I guess technically some could say I still haven't because these were turkey, but I'm calling it.) And for my first attempt, WOW were these good. This recipe came from
These tasty little morsels had a few surprise ingredients that really made them awesome. The addition of the carrot and onion definitely made them oddly colorful when I was rolling them up and plunking them on the pan. I never would have thought to add carrot to meatballs, but it added a great moisture and subtle sweetness that made them extra delicious. This was definitely not a dry meatball.
After rolling them up, they went under the broiler for 10 minutes, and then nestled into the tasty tomato sauce to finish cooking. (Quick tip here...use a BIG pan to make the sauce, because you're going to be adding the meatballs AND the zoodles to the sauce and cooking it all together at the end. We should have used a bigger pan - this part got messy.)
Now - the recipe calls the tomato sauce "spicy" because of the addition of one teaspoon of minced chipotle in adobo sauce, but I am here to tell you that that does NOT make it spicy. It was good, for sure...but if you really want to taste some spice you definitely want to add more.
Add your zoodles to the pan, stir them all up, top it with a little more grated parm...and ta daa!
Yummy noises await you!
For the full recipe, hop on over to FoodNetwork.com. My only modifications were to serve the meatballs with zucchini noodles instead of pasta, and to add more minced chipotle if you want the sauce to be spicy.