Well hey there, Sweetie!
I have the best news for you… the OXO Good Grips Hand-Held Spiralizer is here.
And its the closest thing to magic I’ve witnessed in a long time.
This little guy is small (to fit in my kitchen it has to be) but packs a big punch! Of course it’s perfect for low-carb, diabetic or gluten-free diets…but more importantly, its makes killer fries. And its super easy to use, so pretty much all my meals for the foreseeable future will be served with a side of curly fries.
Or maybe sweet potato curly fries.
But today I’m going to show you how to use this little wonder to make a veggie packed “zoodles” and meatballs that is super simple and super delicious!
And did I mention there are only 6 ingredients? Yup, 6 ingredients that you probably have chillin in your kitchen already.
Here’s what you’re gonna need:
1 (28) ounce can whole tomatoes (do not drain)
1 small white onion, diced
3-4 Italian sausages
2-3 cloves of garlic, diced
fresh basil leaves
Here’s what you’re gonna do:
Heat a large pan over medium heat with a tablespoon of olive oil. With a sharp knife cut the sausage casing end to end until you can remove it completely while keeping the sausage meat in tact. If you place the sausage in the freezer for about 10 minutes before doing this it will be a little easier.
Once the meat is removed from the casing you can tear small, meatball sized pieces from the sausage, roll until smooth and add to the pan to brown.
I bet you never knew making meatballs could be so easy, huh?
I wont tell if you don’t.
Roll the meatballs around in the pan until they are brown on all sides and most of the way cooked- about 5 minutes. Add onions to the pan and sauté until softened.
Once the onions are soft and brown (about 10 minutes), dice the tomatoes and add all the flesh and juice to the pan along with the garlic.
Let the sauce simmer for 15-20 minutes, stirring occasionally. While simmering, prepare the zucchini noodles.
This is the fun part.
First, cut off the ends of the zucchini. Next, place the zucchini on your OXO Hand-Held Spiralizer and twist to create uniform, curly noodles.
That’s all there is to it! The spiralizer does all the work for you and the non-slip grip makes it super comfortable, even if your spiralizing for a crowd. 🙂
Before you know it, your zucchini will look something like this…
Aren’t they pretty?!
Once your zucchinis are “noodle-fied” spread them out in a single layer on top of several paper towels, sprinkle with salt and let sit for about 15 minutes. This step is very important as it allows the zucchini to sweat out most of its moisture… no one wants watery pasta sauce.
I even give my zucchini a good squeeze over the sink right before adding it to my sauce so I know all the moisture is out.
As a side note, if your pasta sauce looks too thin for your liking, you can always add a few spoonful’s of tomato paste (I keep a little jar in pantry for just this purpose) to thicken it up.
All that’s left is to add the zoodles to the simmering pasta sauce for a few minutes so that it warms up and gets nice and coated.
And of course, top with basil and freshly grated parmesan cheese.
Bon appetite! 🙂