Pork-Fennel Meatballs with Zucchini Noodles and Marinara

Name: Pork-Fennel Meatballs with Zucchini Noodles and Marinara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 ounce ground pork; 0.25 cup panko breadcrumbs; 0.25 cup Parmesan cheese (grated); 0.25 cup yellow onion (finely chopped); 1 clove garlic (minced); 1 teaspoon dried Italian seasoning; 0.5 teaspoon fennel seeds (crushed); 0.25 teaspoon salt; 0.125 teaspoon black pepper; 1 egg (lightly beaten); 1 tablespoon olive oil; 1 can crushed tomatoes (no salt added); 0.5 cup water; 2 zucchinis (medium, spiralized into noodles); 2 tablespoon fresh basil (chopped)

Flavorful pork meatballs seasoned with fennel, simmered in a rich marinara sauce and served over light and fresh zucchini noodles for a satisfying, lower-carb Italian-inspired meal.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 2
Cuisine: Italian
Difficulty: Easy
Cost: $4.67/serving

Dietary

Nut-Free
Soy-Free
High-Protein

Ingredients

8 ounce ground pork
0.25 cup panko breadcrumbs
0.25 cup Parmesan cheese (grated)
0.25 cup yellow onion (finely chopped)
1 clove garlic (minced)
1 teaspoon dried Italian seasoning
0.5 teaspoon fennel seeds (crushed)
0.25 teaspoon salt
0.125 teaspoon black pepper
1 egg (lightly beaten)
1 tablespoon olive oil
1 can crushed tomatoes (no salt added)
0.5 cup water
2 zucchinis (medium, spiralized into noodles)
2 tablespoon fresh basil (chopped)

Instructions

In a medium bowl, gently combine the ground pork, panko breadcrumbs, grated Parmesan cheese, finely chopped yellow onion, minced garlic, dried Italian seasoning, crushed fennel seeds, 1/8 teaspoon of salt, 1/8 teaspoon of black pepper, and the lightly beaten egg. Mix until just combined, being careful not to overmix. Form into 1-inch meatballs (about 12-14 meatballs).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides, about 5-7 minutes. They don't need to be cooked through at this point.
Add the no-salt-added crushed tomatoes and 1/2 cup of water (or low-sodium vegetable broth) to the skillet. Bring the sauce to a gentle simmer, cover, and cook for 10-12 minutes, or until the meatballs are cooked through (internal temperature 160°F) and the sauce has slightly thickened. Season the sauce with the remaining 1/8 teaspoon of salt and a pinch of black pepper.
While the meatballs simmer, heat a separate large skillet or microwave safe dish. Add the zucchini noodles and cook for 2-3 minutes until just tender. Be careful not to overcook, as they can become watery.
Divide the zucchini noodles between two plates. Top with the pork-fennel meatballs and marinara sauce. Garnish with fresh basil, if using, and serve immediately.

Notes

Ensure you don't overmix the meatballs, which can make them tough. If you don't have a spiralizer, you can use a vegetable peeler to make wide zucchini ribbons.

Nutrition (per serving)

Calories: 582
Protein: 35.4 g
Carbohydrates: 24.8 g
Fat: 39.3 g
Fiber: 5 g
Sodium: 640 mg
Saturated Fat: 13.5 g
Sugar: 12 g
Cholesterol: 184 mg