Meatballs with Mushroom Marinara
Sautéed Zoodles
Ingredients
- 2 (16-oz) pkg uncooked chicken meatballs (such as Murray's)
- 2 Tbsp olive oil
- 1 (16-oz) pkg sliced baby portobello mushrooms
- 2 Tbsp minced garlic
- ½ cup dry red wine
- 1 (24-oz) jar natural marinara sauce (such as Rao's)
- ½ cup freshly grated Parmesan cheese
- ¼ cup torn fresh basil
Instructions
- Cook meatballs, in batches, in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes or until browned on all sides. Remove from skillet.
- Add mushrooms and garlic to skillet; cook 5 to 6 minutes or until mushrooms are browned and tender. Add wine, scraping skillet to loosen browned bits.
- Stir in sauce; return meatballs to skillet, and cook 9 to 10 minutes or until meatballs are cooked. Serve meatballs over Sautéed Zoodles recipe; sprinkle with cheese and basil.
Side Dish Ingredients
- 2 (16-oz) pkg zucchini noodles
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook zucchini in hot oil in a large skillet over medium-high heat, stirring often, 2 to 3 minutes or just until thoroughly heated. Sprinkle with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
357
|
60
|
417
|
| Fat (g) | 19 | 5 | 24 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 12 | 6 | 18 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 784 | 217 | 1001 |
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