Careme

Ingredients

• Kroger® Mild Italian Style Pork Meatballs ~12 oz (about 3/4 package) $5.79 (16 oz)
• Organic Zucchini Squash ~1 lb (2 medium) $2.39/lb
• Organic Romaine Lettuce (6 oz) 1 bag or hearts (about 4 cups chopped) $3.50 (sale; reg $4.49)
• Garlic 3 cloves, minced
• Crushed tomatoes or marinara 1 1/2 cups
• Italian seasoning (or dried oregano + basil) 1 tsp
• Olive oil 2 tbsp, divided
• Parmesan (optional) 2–3 tbsp, grated
• Red pepper flakes (optional) pinch
• Balsamic vinegar or red wine vinegar 1 tbsp
• Salt to taste
• Black pepper to taste

Instructions

1. Prep: chop romaine; set aside. Spiralize zucchini or shave into ribbons with a peeler. Lightly salt zucchini and let sit 10 minutes, then blot dry (helps avoid watery “zoodles”).
2. Brown meatballs (stove): heat 1 tbsp olive oil in a skillet over medium-high. Add meatballs and brown 6–8 minutes, turning to get color on multiple sides.
3. Build sauce: reduce heat to medium. Add garlic and red pepper flakes (if using) for 30 seconds. Add crushed tomatoes/marinara + Italian seasoning. Simmer 8–10 minutes until meatballs are cooked through and sauce tastes rounded. Season with salt/pepper; finish with a drizzle of olive oil if desired.
4. Quick zoodles: in a second pan (or after sauce is done, remove meatballs to a plate), sauté zucchini in a touch of olive oil over medium-high 1–2 minutes just to warm and lightly soften. Season with pepper (go easy on salt since you pre-salted).
5. Salad: toss romaine with olive oil, vinegar, salt, and pepper.
6. Serve: pile zoodles in bowls, top with meatballs and sauce, finish with Parmesan if using. Salad on the side.