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Garlic Butter Meatballs with Zoodles

  • Author: Michelle Burns
  • Total Time: 30 minutes
  • Yield: 4 servings (14 meatballs) 1x


  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1/2 cup shredded mozzarella (or provolone, cheddar, gouda...)
  • 4 + 2 cloves garlic, grated or finely minced
  • 1 tsp oregano, thyme, and basil, dried
  • 1 crumbled bouillon cube or 1 tsp Better Than Bouillon
  • 1 cup fresh parsley or cilnatro, chopped
  • 3 Tbs butter
  • 4 medium zucchini, spiralized
  • Juice of 1/2 lemon
  • 1/4 tsp crushed chili pepper flakes
  • 1 tsp-Tbs hot sauce or chilie of your choice (we use Calabrian chilies)(OPTIONAL)
  • salt & Pepper to taste
  • 2 Tbs Parmesan cheese, grated (GARNISH)



  • In a large bowl, combine ground beef, ground pork, cheese, 4 coves of garlic, dried herbs, bouillon, chili pepper flakes, parsley, and black pepper.
  • Mix well with your hands and form medium meatballs (abtou 1 1/4 ounce each).
  • Arrange meatballs on a plate and set them aside.
  • In a large skillet over medium-low heat, melt 2 tbs of the butter.
  • Cooke the meatballs for 8-10 minutes on all sides until browned and cooked through.
  • While cooking, baste the meatballs with a mix of the butter and juices in the pan.
  • Remove to a cleanplate and set aside


  • In the same skillet melt the remaining Tbs of butter.
  • Add the lemon juice, hot sauce or chilies (if using), remaining garlic, and salt.
  • Add the zucchini noodles and cook for 3 or 4 minutes, stirring regularly, until noodles are done but still crisp and juices have reduced a bit
  • Adjust seasoning with salt and pepper and add more parsley if you like.
  • Push the noodles to one side of the skillet and add the meatballs back to the pan to reheat for a minute or two
  • Serve immediately.
  • Garnish with grated parmesan chees on top


Source: Reddit  Christina Cherrier

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes


  • Serving Size: 3 meatballs
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