GLUTEN FREE MEATBALLS WITH ZUCCHINI SPAGHETTI
If gluten doesn't bother you, feel free to add bread crumbs to the meatballs and substitute real spaghetti for the zucchini.
Meatball Mix:
-Meatloaf mix (I often use shredded turkey or a mix of turkey & meatloaf mix)
-One egg per package of meat
-Garlic, parsley, salt, pepper and grated parmesan cheese (I don't measure so be brave and decide on how much of each)
-A little water
-A little of the red sauce you plan to cook the meatballs in
Hints: You want the mix to feel moist, which is why I add a little water and sauce to the meat. Since Mark was making homemade marinara later that night, I added some salsa to the mix before I rolled them. It added great flavor! Also, if you make the meatballs ahead of time and put in the fridge for a few hours, they will stay together better when you put them in the sauce.
There are a ton of sauces at Wegman's if you don't want to make your own. Heat up the sauce, turn on low, add the meatballs and simmer for an hour.
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