Garlic Tomato Sauce and Turkey Meatballs Over Zoodles
2 Tbs olive oil
4 cloves garlic, minced
28 oz can crushed tomatoes
2 Tbs tomato paste
1 Tbs dried basil
1 tsp sugar
1/2 cup water
12 frozen turkey meatballs* (this is my secret to making this an easy week night meal)
2 large zucchini (or 4 small zucchini), spiralized**
Parm for serving
In a large skillet, heat the olive oil over medium heat. Once hot, add the garlic. Sautée until fragrant (30 seconds to one minute). Add the crusted tomatoes, tomato paste, dried basil, sugar and water. If you think the sauce is too thick, add more water (1/4 cup at a time) until you get a better consistency. Stir to combine. Add the frozen meatballs and cover with sauce. Bring sauce up to a boil and turn heat down to low. Cover and simmer for 30 minutes.
Serve sauce and meatballs over zoodles. Top with parmesan cheese, if desired.
*My frozen meatball serving size was 3. I gauged this recipe to have about 4 servings.
**If you don’t have a spiralizer, you can use a vegetable peeler to create ribbons. I have a little hand held sprializer. It’s nothing fancy, but it gets the job done – you can buy it here.