It's Kids Clothes Week, so family and house will be de-prioritized for seven days. Sorry, sweeties! Fortunately, I have a stash of yummies in the freezer for family dinners. This is one of our favorites, and when I make it fresh, I always freeze half of the meatballs and sauce for another time. This is how they come out of the freezer:
You can find the recipe here.
Instead of pasta, I like to serve these with zucchini noodles. I have a new toy, the Spriralizer.
It produces wonderful noodles from any vegetable.
If you're not a fan of slimy zucchini (who is, I wonder?) try this trick: Sprinkle the zucchini with salt and let sit for an hour or so. It draws a bunch of the water out for a firmer "noodle." See how much water I was extracted by the salt (below)? For you smoothie lovers, don't throw away the zucchini water -- save it as a boost in your breakfast treat.
To cook, simply sauté in a little butter, olive oil, or pesto. Serve with meatballs.