Disclosure: This post is sponsored by RAGÚ® Homestyle Pasta Sauce. I went to a live RAGÚ® tasting event in NYC and then created my favorite recipe using one of their sauces
Nothing says home cooking like a finely prepared meatloaf with a side of mashed potatoes. Wait, maybe it was spaghetti and meatballs that always make me feel like I’m at home. Come to think of it I love meatloaf and meatballs so I figured why not combine the two and create a fantastically delicious creation – Meatloaf Meatballs.
Well that is exactly what I did the other day. I came up with this awesome meatloaf recipe using ground turkey meat and a bunch of fresh ingredients. However instead of making it into the shape of meatloaf I made meatballs out of the mix.
While the meatloaf meatballs were cooking I thought of a little twist to add to the dish. Along with the spaghetti I added some organic Italian zucchini. Instead of just slicing the zucchini I cut it into spirals using my vegetable spiralizer.
It was easy as one two three and by the time I was done the meatballs and spaghetti were almost ready. The only thing left to add at the end was my favorite tomato sauce Homestyle RAGÚ® Thick & Hearty Homestyle Pasta Sauce. Now you’re probably wondering how it tasted. Well let’s just put it this way I didn’t have to ask my kids to finish their dinner 20 times so I guess it was a success. Check out the recipe below and tell me what you think.
INGREDIENTS for Meatloaf meatballs (Similar ingredients that I used for delicious Meatloaf Cupcakes)
1 lb Ground Turkey
1/2 cup Milk
1 cup Shredded Cheddar Cheese (you can sub for Mozzarella)
1/2 cup Quick Oats
1 tsp Salt
2 tsp Garlic Powder
1/2 cup finley chopped onions
2 tsp Worcestershire Sauce
1/4 cup Almond meal
1 cup RAGÚ Homestyle Pasta Sauce
1 Medium Zucchini spiralized into noodles
Preheat oven to 350 F (180 Celsius). Combine all the ingredients and mix by hand thoroughly. Wet hands and roll into balls shape. Place on the lightly greased baking sheet. Bake for 20 minutes. Place cooked meatballs onto a pan. Add RAGÚ Homestyle Pasta Sauce and simmer for 5-10 minutes until the sauce is heated.
Serve it with fresh zoodles or zucchini noodles. Top your zoodles with some more of RAGÚ pasta sauce.
Last week I went to a Live RAGÚ Homestyle Pasta Sauce tasting event in New York City. I got a chance to taste the new RAGÚ Homestyle pasta sauce and to learn about RAGÚ history. I have tried RAGÚ sauce many times before and I did like their new RAGÚ Homestyle Pasta sauce. It has this “made from scratch” taste and I found this sauce thicker and heartier so it hugs pasta perfectly. Thanks to a bold combination of vine-ripened tomatoes, onions and fragrant herbs, you won’t need to doctor these delicious sauces – just heat and serve straight from the jar.
RAGÚ Homestyle Pasta sauces are perfect to use on classic family meals like spaghetti and meatballs or ravioli. RAGÚ Homestyle Pasta Sauce is available in five flavorful, thick and hearty varieties – Traditional, Meat, Roasted Garlic, Four Cheese and Mushroom. I’m also pleased that the new RAGÚ Homestyle Pasta Sauce has no artificial colors, no artificial flavors and no high fructose corn syrup.
Although this line of mouth-watering sauces is new, the RAGÚ brand has a long, rich Italian history. After emigrating from Naples Italy, RAGÚ’s founder, Assunta Cantisano, started selling pasta sauce made from her family’s recipe from her front porch in Rochester, NY, during the Great Depression. The sauce’s ingredients were grown in her own backyard garden and prepared right in her kitchen.
The chefs at RAGÚ event made a custom dish for me. I chose to substitute pasta for zucchini noodles and spaghetti squash. Watch this video of what RAGÚ team has cooked for me.
My dish wash delicious although when I came home I decided to try the fresh zucchini noodles (instead of cooked ones). I have never ever tries raw zucchini before. Maybe I live on a planet ZOG but was always served cooked zucchini in my life. The new beautiful bold taste I discovered in Zucchini. Ever since I made this dish, I’m in love with fresh raw Zucchini and zucchini noodles and specifically made with spiralizer. They are perfectly crunchy and the sauce “hugs” the zoodles perfectly!
Disclosure: Thanks RAGÚ for sponsoring this post. Regardless, I only share products I like and use in my own kitchen.
Tell me how do you like your zucchini – fresh raw or cooked? Have you tried making zoodles out of zucchini? If you make this delicious meatloaf meatballs recipe let me know how you liked it. The meatballs are mouth-watering, so soft with a bunch of good fresh ingredients and flavor and they practically melt in your mouth.
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