Hands-On Time
20 Mins
Total Time
35 Mins
Marcus Nilsson

How to Make It

Step 1

Preheat oven to 375°F. Line a baking sheet with aluminum foil. Place a lightly greased wire rack on the baking sheet.

Step 2

Combine the sausage, panko, and parsley in a medium bowl. Whisk together the milk, egg, cumin, and coriander in a small bowl and pour over the sausage mixture. Using your hands, gently mix until just combined. Shape the mixture into 12 (2-inch) meatballs. Place on the rack and bake until cooked through and lightly browned, 18 to 20 minutes. Keep warm.

Step 3

Meanwhile, heat the oil in a medium saucepan over medium high. Add the bell pepper, onion, and garlic; cook, stirring occasionally, until softened, about 4 minutes. Add the marinara sauce; reduce heat to medium low and simmer 15 minutes. Stir in the salt and pepper.

Step 4

While the sauce simmers, cook the spaghetti until al dente, about 1 minute less than the package directions. Remove from heat (do not drain). Add the zucchini noodles and let stand 1 minute; drain.

Step 5

Serve the “zoodles” and spaghetti topped with the sauce, meatballs, and Parmesan.

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