I’ve been eating very poorly these past couple of weeks. I’m an emotional eater so whenever I’m stressed out, I start stuffing my face. I do it to comfort myself, because food never disappoints. It never judges or criticizes, even though I inveritably judge and criticize myself for giving in to temptation.
The Husband cooks dinner 90% of the time and he puts a lot of thought into menu planning. I’m a lucky gal – most nights, I come home from work and a hot, healthy, home-cooked meal is waiting for me. So are dirty counters and a mountain of dishes but I shouldn’t complain!
Lately, the Husband has been swamped with work meaning we’ve been ordering a lot of take-out. It tastes delicious but I’m craving vegetables that aren’t swimming in cream sauce (gawd do I ever love cream sauce). Hell, who am I kidding? We haven’t seen a vegetable in days!
Time for me to make these zoodles ‘n meatballs again! Back in October, I had the privilege of attending the Food Bloggers of Canada conference, held here in Vancouver. I was lucky to meet a representative from Microplane, who offered to send me a free spiralizer to try out. I can’t say enough good things about Microplane. I’ve been using a Microplane grater for the past few years and my kitchen wouldn’t be complete without it. I’m not only saying that because I received free product from this company – I would be singing my grater’s praises even if I hadn’t. It’s perfect for zesting citrus into baked goods, parmesan over pasta, and chocolate into my mouth (seriously).
I’ve been seeing bloggers spiralizing the heck out of vegetables for lighter, healthier meals and I’ve been wanting to buy one for the longest time. When Microplane offered me one, I jumped at the opportunity.
The Microplane spiralizer is incredibly easy to use. Just make sure to be careful with your fingers because the metal prongs are sharp. You aren’t able to spiralize the entire zucchini based on the design – you’re left with a nub of zucchini at the end which is fine, because I just popped it into my mouth and ate it.
1 1/2 pounds of extra lean ground beef
2 pork sausages, removed from the casing (I used honey mustard pork sausages)
3 large eggs
2 tbsp milk
1/2 cup bread crumbs/cracker crumbs
1/2 cup freshly grated parmesan cheese
1 tsp salt
1 tsp pepper
1 tbsp Italian seasoning (combo of dried marjoram, thyme, rosemary, savory, sage, oregano and sweet basil. If you don’t have Italian seasoning, equal parts thyme and rosemary should do the trick)
1 tsp sugar
1/2 cup onions, finely diced
4 cloves of garlic, minced
Preheat the oven to 350 degrees F.
Mix everything together in a large bowl. I recommend using your hands so that everything gets thoroughly mixed and combined. Form the meat into two inch balls. Sear the meatballs in a frying pan, only to get colour on the outside but not to cook them all the way through.
Transfer the meatballs to a sheet pan and bake for 20 minutes to half an hour, until they are cooked through and are no longer pink inside.
Spiralize as many zucchinis as you want, top with meatballs, marinara sauce (I used store-bought but you can make your own), parmesan and chopped basil. Then pat yourself on the back for making and eating something that’s both tasty and healthy-ish!
Disclosure: I received a Microplane spiralizer to review. All opinions are my own.