Meatballs with Mushroom Marinara
Sautéed Zoodles
Ingredients
- 1 (16-oz) pkg uncooked chicken meatballs (such as Murray's)
- 1 Tbsp olive oil
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 1 Tbsp minced garlic
- ¼ cup dry red wine
- 1 (15.5-oz) jar marinara sauce
- ¼ cup freshly grated Parmesan cheese
- 2 Tbsp torn fresh basil
Instructions
- Cook meatballs 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. Divide into 3 portions. Serve 2 portions. Refrigerate remaining portion up to 3 days.
Side Dish Ingredients
- 1 (16-oz) pkg zucchini noodles
- 1 Tbsp olive oil
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. Season with salt and pepper to taste.
- Divide into 3 portions. Serve 2 portions. Refrigerate remaining portion up to 2 days.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
380
|
60
|
440
|
Low Carb Meal Plan
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