Cheesy Meatball Bake
Peppery Zucchini Noodles
Wine Recommendation
Mind & Body Cabernet Sauvignon
Ingredients
- 2 Tbsp olive oil
- 1½ lb ground beef
- 2 cups shredded mozzarella cheese, divided
- ¼ cup freshly grated Parmesan cheese
- 1 zucchini, grated
- 1 large egg, lightly beaten
- 2 tsp Italian seasoning
- 1 tsp salt
- ½ tsp pepper
- 1 cup marinara sauce
Instructions
- Preheat oven to 400°F. Grease a 13- x 9-inch baking dish with oil. Combine beef, 1 cup mozzarella, Parmesan, zucchini, egg, seasoning, salt, and pepper in a large bowl.
- Shape mixture into 1-inch meatballs, and place in prepared dish. Bake 30 minutes or until meatballs are no longer pink in center. Drain, if necessary.
- Top meatballs with marinara sauce and 1 cup mozzarella cheese. Bake 10 to 15 minutes or until bubbly.
Side Dish Ingredients
- 1½ (16-oz) pkg zucchini noodles
- ½ tsp salt
- ¾ tsp pepper
- 2 Tbsp olive oil
Side Dish Instructions
- Cook zucchini noodles, salt, and pepper in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until browned and tender.
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