Zoodles from Munich
Learn to make zucchini noodles, or "zoodles" and meatballs, with a German twist!
This Tradition Kitchens class was taught by Amanda and Adam, all the way from Munich, Germany. Their inspiration for this dish came from a Paleo-diet challenge, which they tried for two months in 2012, and have stuck to, to this day! Zoodles are a low-carb alternative to pasta, and they go great with Amanda and Adam’s meatballs and sauce. Below are the ingredients and directions, as well as an instructional video, which includes recommendations from Amanda and Adam about which beers to pair this dish with during Oktoberfest.
Watch the recording of our class
Zoodles Recipe
Ingredients:
3-4 zucchinis
salt
olive oil (for cooking)
Directions:
To “zoodle” the zucchinis, use a spiralizer. Wash and cut off the edges of the zucchini, then put the itthrough the spiralizer so they come out in the shape of noodles.
Toss the freshly cut zoodles in a lot of salt. Let sit for about 30 minutes.
Rinse off excess salt and remaining liquid.
Squeeze out the zoodles and pat dry on paper towels.
Place into a bowl and add sauce or other seasonings, to taste.
Sauce Recipe
Ingredients:
2 medium onions, diced (about 2 cups)
½ tbsp dried oregano
3 tbsp tomato paste
1 tbsp unsweetened cocoa powder
6 cloves garlic, minced (about 2 tbsp)
¼ cup balsamic vinegar
⅔ cup beef broth
2 (28 oz) cans crushed tomatoes
¼ cup fresh basil leaves, slivered
Directions:
Cook the onions in a pot with the oregano until soft.
Add the tomato paste and cocoa.
Saute until beginning to brown, about 3 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
Add the balsamic vinegar and stir. Add the broth and crushed tomatoes and stir.
Bring to a boil, the cover and simmer for about 2 hours.
Meatball Recipe
Ingredients:
2 tbsp warm water
¼ tsp baking soda
½ tsp cream of tartar
½ lb ground beef
½ lb ground pork or turkey
2 cloves garlic, minced (about 2 tsp)
1 tbsp tomato paste
1 tbsp balsamic vinegar
½ cup fresh parsley leaves, minced (about 2 tbsp)
1 tsp salt
½ tsp Italian herb blend
¼ tsp crushed red pepper flakes (optional)
Directions:
Preheat oven to 400F and cover a large baking sheet with parchment paper.
In a small bowl, mix the water, baking soda, and cream of tartar with a fork until combined.
Crumble the beef and pork (or turkey) into a large bowl, then add the garlic, tomato paste, vinegar, parsley, salad, Italian herb blend, red pepper flakes, and the water and baking soda mixture.
Mix well with your hands until combined.
Roll about 1 tbsp of meat into a ball
Line the meatballs on the baking sheet, then bake for 20 minutes until browned.
Add to the sauce when it’s done simmering, then simmer again, uncovered, for 15 minutes.
Remove from the heat, top your zoodles, and enjoy!