I love zoodles! And I love zoodles even more when I don’t have to zoodle a zucchini myself 🙂 So, when I found zoodles ready to go at Aldi, my day was made! This recipe idea stemmed souly from the fact that Aldi had zoodles in stock. Also, I wanted to make some protein sources for meal prep that I could freeze for later use.
So, I made a crap ton of meatballs, ate some of them last week, and stored the rest in the freezer for later.
If you like easy recipes, 30 minutes meals, garlicky deliciousness, and zoodles this recipe is for you!
I am always looking for ways to change up my protein options. I usually prep 1 or 2 proteins on Sunday to eat throughout the week. But, grilled chicken and ground turkey can get pretty boring after awhile.
Here is another healthy reboot of one of my favorite recipes. Have you ever had those meatballs with the chili sauce and grape jelly? Those things are delicious, but not really the best for you. To alter the recipe I just cut down on the sugar. By adding the sugar (in this case Splenda brown sugar) myself, instead of using the sweetness from the jelly, I was able to control how much sugar was added.
Also, by using riced cauliflower, instead of rice, I was able to cut out a load of carbs.
This recipe is also a great one for meal prepping. You can easily make a couple batches of the meatballs and freeze them for later use. Also, to make cooking easier this is a perfect slow cooker recipe.