ground beef

Italian Meatballs with Zoodles

Italian Meatballs with Zoodles is a delicious gluten-free, low-carb dinner made with juicy cheese stuffed meatballs simmered in a simple marinara sauce served over zucchini noodles.

My family has been cutting carbs lately. While we aren’t doing a strict keto diet, we are making carbohydrate replacements often for something healthier. Swapping pasta for zoodles has ended up being one of our favorites ways to do this.

You may also like these Taco Zucchini Boats as another great family dinner night idea for lower carbs and another way to use zucchini.

Italian Meatballs with Zoodles

Italian Meatballs with Zoodles have a crunchy base of zucchini with plump, delicious sausage meatballs over top. The sauce is simple and adds just the right amount of flavor to complete the dish.

Tips & Tricks

Zoodles

Zucchini noodles are commonly known as “zoodles”. Zoodles are a healthy alternative to pasta and a great to get more vegetables in your diet! The trick to making zoodles is a quick cook time. Just a few flips in a hot pan is all it takes to cook zoodles. Don’t add salt because the salt can pull moisture from the zucchini making the zoodles too wet.

I use this Spiralizer. You can buy it from Amazon. It is affordable and easy to use.

Keto

If you are on a keto diet, make sure to read labels for all the tomato products. Tomatoes have carbohydrates so to keep them low for the day, checking labels is important. Also, keep in mind the other carbohydrates you have consumed for the day to stay on track.

Italian Meatballs with Zoodles

Italian Meatballs with Zoodles is a delicious gluten-free, low carb dinner made with juicy cheese stuffed meatballs simmered in a simple marinara sauce served over zucchini noodles.

Course dinner

Keyword Gluten Free, Keto, Meatballs, Zoodles, Zucchini

Prep Time 15 minutes

Cook Time 25 minutes

Servings 5 people

Author Amber

Equipment

Spiralizer

Ingredients

Italian Meatballs with Zoodles

5 zucchinis
olive oil
basil leaves chopped
Parmesan cheese shredded

Italian Meatballs

1 pound ground beef
1 pound Italian sausage
2 eggs
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 Tablespoon Italian seasoning
1/2 cup mozzarella shredded
1/2 cup parmesan shredded
1/2 yellow onion
2 garlic cloves minced

Sauce

1/2 yellow onion diced
4 garlic cloves minced
1 Tablespoon Italian seasoning
1/2 teaspoon salt
6 ounces can tomato paste
24 ounces can tomato sauce
14 ounces can diced tomatoes

Instructions

Zoodles

Wash zucchinis.
Use your spiralizer according to its instructions to create zoodles from the zucchinis.
As the sauce finishes cooking in a separate pan, cook your zoodles. Place them into a hot pan for 3 minutes. Toss frequently. I like to do this in two batches to cook them evenly.

Italian Meatballs

Place all the meatball ingredients into a large bowl. Use wet hands to thoroughly mix the ingredients.
Form aprox 20 meatballs. I like to use a meatball press for even meatballs.
Drizzle some olive oil into a hot pan on the stove top. Add meatballs. Cook until browned and then flip to brown the other side. I like to do this in two batches and set the meatballs to the side for a moment.

Sauce

Add a tiny amount of olive and the diced onion to the hot pan. Cook for 3 minutes. Add the minced garlic and cook until aromatic which is about 30 seconds to 1 minute.
Add the remainder of the sauce ingredients and stir.
Add the meatballs back into pan. Lower temperature, cover pan with a lid and let simmer for 20 minutes.
Stir in some chopped fresh basil. 1 -2 Tablespoons should be good.
Serve over zoodles with a sprinkle of parmesan cheese.

Notes

Also check food labels to ensure foods fit into a specific diet like keto or gluten-free. Most cheeses and tomato based sauces are gluten free but there are exceptions.

Taco Zucchini Boats

Taco Zucchini Boats are made low carb with ground beef, seasonings and black beans nestled into a zucchini and topped with red onion, queso fresco cheese and cilantro.

I am not sure I have ever met a taco I didn’t like! Since transitioning to a lower carb diet recently, I have been trying to find a good swap for our regular flour tortillas and this is a great option! Zucchini boats are easy to make, healthy and more than half the carbs you would find in a corn tortilla.

Taco Zucchini Boats

Taco Zucchini Boats are loaded with meat! I used the same seasoning in the meat that you find in these Ground Beef Tostadas and it gives these zucchini boats just the right amount of spice and flavor. Feel free to use whatever toppings you like! Red onion, queso fresco cheese, sour cream and cilantro were used today. You can use shredded cheddar cheese, olives, avocado sauce, shredded lettuce, tomato, or anything else you please!

Be aware of the carbs in black beans if you are on a keto diet. Kidney beans or black soy beans may be better options to stay lower carb.

Zucchini Boats

Zucchini has been one of our biggest changes since going to a lower carb diet. Zucchini noodles have been making an appearance frequently and so have zucchini boats. You just wash the produce well and dry before cutting into. Cut lengthwise and also cut off the ends if needed. Scoop out the center pulp with a spoon and they are ready to be filled.

Taco Zucchini Boats

Taco Zucchini Boats are made low carb with ground beef, seasonings and black beans nestled into a zucchini and topped with red onion, queso fresco cheese and cilantro.

Course dinner

Keyword Keto, Tacos, Zucchini

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6 servings

Author Amber

Ingredients

Spicy Ground Beef

1 pound ground beef lean
olive oil
2 Tablespoons chili powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1 Tablespoon water

Zucchini Boats

3 zucchinis
3/4 cup black beans
Spicy Ground Beef
non-stick spray

Toppings

1 cup queso fresco cheese shredded
1/4 cup red onion diced
sour cream
cilantro garnish

Instructions

Heat a nonstick skillet on the stove top on a medium-high heat. Drizzle the pan with olive and add the ground beef. Break up the ground beef into equal pieces until browned.
Drain meat and return to pan with 1 Tablespoon water and all the Spicy Ground Beef seasonings. Stir until water is absorbed.
Stir in the black beans.
Wash, dry and cut zucchinis lengthwise. Scoop out the pulp center to create a boat. Place the boats in a baking dish with non-stick spray.
Fill each zucchini boat with the spicy ground beef and black bean mixture.
Heat oven to 350 degrees. Bake for 25 minutes or until the zucchini is tender.
Remove from heat and add toppings: diced red onion, fresh cilantro, cheese and a drizzle of sour cream.

Notes

Kidney beans have lower carbohydrates than black beans. Black soybeans are also a good swap for those on a low carb or keto diet.

How do you keep taco night low carb? Let me know in the comments below.

Ground Beef Tostadas

Ground Beef Tostadas are made with corn tortillas baked crispy with refried beans, seasoned ground beef, shredded lettuce, red onion, fresh tomatoes and avocados piled on top with a drizzle of crema and plenty of crumbled queso fresco cheese.

I am gearing up for Cinco de Mayo in a few weeks so I have tacos on the mind. Okay, honestly- tacos are always on my mind. It doesn’t matter what time of year it is. It is nice to switch up the regular taco night though and do something just a little bit different. For my family, a tostada is just a fun way to eat a taco!

Feel free to switch up your toppings. Try any of these delicious combinations of toppings:

shredded lettuce
refried beans
black beans
shredded cheddar cheese
shredded queso fresco
avocados
guacamole
diced tomatoes
diced onions
cilantro
salsa
corn salsa
jalapenos
whatever your heart desires!

Ground Beef Tostadas

Ground Beef Tostadas start with that crispy baked corn tortilla. You can buy tostadas ready to eat from the grocery but making them at home is really easy and they taste soooo good. Just place the corn tortillas on a baking sheet with a drizzle of olive and some salt. Bake and done.

Besides the crispy shell on the bottom, there are two other components that are really important with these Ground Beef Tostadas : the spicy ground beef and the crema over top. The ground beef has very simple seasoning but is just the right amount of spice and flavor for this dish. The crema can be made the day before and adds that cool layer that balances that spice from the meat. Delish!

Ground Beef Tostadas

Ground Beef Tostadas are made with corn tortillas baked crispy with refried beans, seasoned ground beef, shredded lettuce, red onion, fresh tomatoes and avocados piled on top with a drizzle of crema and plenty of crumbled queso fresco cheese.

Course dinner, Entree

Cuisine Mexican

Keyword Tacos, Tostadas

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Author Amber

Ingredients

Spicy Ground Beef

1 pound ground beef lean
olive oil
1/2 white onion diced
2 Tablespoons chili powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/2 cup water
red pepper flakes optional

Totstada

olive oil
8-10 corn tortillas
salt

Crema

1/2 cup sour cream
1/2 cup heavy cream
1/2 teaspoon salt
1 Tablespoon lime juice

Toppings

16 ounces refried beans
1 cup lettuce shredded
1 tomato diced
1/4 red onion diced
1 avocado peeled, pitted and sliced
1 cup queso fresco cheese shredded

Instructions

Crema

Begin with crema. Ideally you make this a few hours to a day prior. Whisk together 1/2 cup sour cream, 1/2 cup heavy cream, 1/2 teaspoon salt and 1 Tablespoon lime juice. Cover and place in fridge to store before serving.

Toastadas

Heat oven to 400 degrees.
Spread out the corn tortillas on a large baking sheet and drizzle with olive oil and a pinch of salt. Rub the olive oil all over the tortillas on each side.
Bake in 4 minute increments flipping between each. Bake until the tortillas are crispy and a golden brown color. This should take 2 flips or 12 minutes.
Let cool.

Spicy Ground Beef

Heat a nonstick skillet on the stove top on a medium-high heat. Drizzle the pan with olive and drop in the diced white onion. Let cook 1 minute and then add the ground beef. Break up the ground beef into equal pieces until browned.
Drain the meat if needed. If using a really lean meat, you may not need to. Put the meat back in the pan and add 1/2 cup water and the seasonings. Red pepper flakes are optional if you just want a little extra kick. Bring to a simmer, lower heat and cover for 15 minutes. Stir a few times to ensure the meat isn't sticking.

Ground Beef Tostadas

Heat up the refried beans as the meat finishes cooking and assemble your tostadas.
Start with a layer of refried beans on the crispy corn tortilla, add some spicy ground beef, top with shredded lettuce, diced red onion, diced tomato, and sliced avocado. Sprinkle with queso fresco and then drizzle with the crema to finish.

Asian Meatballs

Asian Meatballs are a fun switch up from a classic meatball with loads of flavor from ginger, herbs and sweet chili sauce. Serve over rice and top with sesame seeds for a delicious dinner the whole family is going to enjoy.

We love making meatballs around here- maybe I love them because it is one of the few things my husband will voluntarily cook for everyone. A day off cooking is nice from time to time but seriously, these meatballs are delicious. These Asian Meatballs have a base of a basic meatball with the breadcrumbs and egg but the flavor really pulls through with the extras like fresh herb and sweet chili sauce actually mixed in.

Asian Meatballs

Tips for fantastic Asian Meatballs:

Let the ground beef sit out for 30 minutes before forming meatballs.
Use gloves to really get in there and mash all the ingredients together.
A meatball press/baller does wonders to rolling the meatballs.
Use fresh ingredients- fresh ginger root, green onion, parsley.
Brown the meatballs before baking.

Some items that make these Asian Meatballs a breeze:

Asian Meatballs

Asian Meatballs are a fun switch up from a classic meatball with loads of flavor from ginger, herbs and sweet chili sauce. Serve over rice and top with sesame seeds for a delicious dinner the whole family is going to enjoy.

1 pound lean ground beef
1/3 cup bread crumbs
1 egg, beaten
1/4 cup parsley, finely chopped
3 green onions, chopped
1/2 teaspoon salt
12 ounces sweet chili sauce, divided (I like to Mae Ploy brand)
1 tablespoon fresh ginger, minced
1 tablespoon olive oil
sesame seeds

Let the ground beef sit out at room temperature for 20 minutes before making meatballs.
In a medium mixing bowl, add the ground beef, bread crumbs, egg, chopped parsley, chopped green onion, minced ginger, salt and 1/4 cup of the sweet chili sauce. Put gloves on and mix the ingredients together well.
Form the meatballs. I recommend a meatball press/baller to get them equally formed.
Heat up a pan on a medium-high heat on stove top and preheat oven to 375 degrees.
Add a tablespoon or so of olive oil, followed by the meatballs.
Let all 4 sides of the meatball brown and then place into a foil covered baking sheet or casserole dish.
Cook for 10 minutes.
Flip meatballs and pour the remainder of sweet chili sauce on top. Bake another 10 minutes.
Serve over rice and garnish with sesame seeds.

Moms 4-Ingredient Tater Tot Casserole

Moms 4-Ingredient Tater Tot Casserole is made with ground beef, condensed soups and tater tots for a really simple, family-friendly recipe that is both comforting and delicious.

This recipe comes from mom and has a funny back story as it is the first meal she made for my dad when they were teenagers many, many years ago. I’m just going to let you all know now – this isn’t really “first date” food. My dad was terrified to eat this – we can be honest that it doesn’t look like a fancy, beautiful meal but it does taste delicious. I promise. Over 30 years later, my mom still makes this casserole so it is a keeper.

Moms Tater 4-Ingredient Tot Casserole

Let’s get to cooking. This casserole is so easy to make. I like to start with a ground beef with 15 % fat content. I have tried leaner ground beef but it has a tendency to get too dry while cooking and any meat with higher fat content, soaks everything so I like that 15% for this particular dish. Just press the meat into the bottom of a medium sized casserole dish, sprinkle some pepper and cover with a layer of frozen tater tots.

Next, mix up the condensed soups and pour over top of tater tots and sprinkle a little more pepper. Cover and bake for 30 minutes and uncover to finish off cooking. Dinner time doesn’t get much easier than that!

Moms 4 Ingredient Tater Tot Casserole

Tater Tot Casserole, Hamburger Casserole, Under 5 ingredients recipe, family friendly recipe, easy casserole

Moms 4-Ingredient Tater Tot Casserole is made with ground beef, condensed soups and tater tots for a really simple, family-friendly recipe that is both comforting and delicious.

1.5-2 pounds ground beef (85/15)
1 pound tater tots, frozen
1 can cream of mushroom condensed soup
1 can cream of chicken condensed soup
pepper
parsley garnish (optional)

Preheat oven to 375 degrees.
In a medium casserole dish (I use 33 x 25), press the ground beef into bottom.
Pepper the top.
Wash hands well after handling meat or use gloves.
Line a layer of tater tots over top.
In a small bowl, stir the cream of chicken and cream of mushroom together and pour over top of tater tots.
Pepper the top.
Cover and bake for 30 minutes.
Remove cover and bake another 15 minutes.
Serve.

Crockpot Cincinnati Style Chili

Cincinnati Style Chili

Cincinnati Style Chili slow cooked in the crockpot with ground beef and spices topped with red beans, onion and a pile of cheese on a bed of spaghetti.

When I first moved to Cincinnati a few years back everyone raved about the chili here. It took me awhile to get the courage to try out a Cincinnati Style Chili because it is different than what us West Coast people are used to but it is delicious.

There are a few things that make Cincinnati Style Chili special. The first thing you will notice is the obvious serving over spaghetti with a huge pile of shredded cheddar cheese on top. The next is the chili itself. You get a lot of cinnamon and cocoa flavors and the chili, although very meaty, has more of a sauce consistency in comparison to a chunky Texas style chili.

To get the consistency correct, you do not want to brown the meat before placing into the crockpot. Chop the onion and place in crockpot and break up the meat inside your slow cooker. Add the rest of your ingredients and let cook on low all day.

We are creating a “5 way” today. This is how a popular chili joint here in Cincinnati does it and you can opt out on any step to build it the way you like. I am not a raw onion fan so I leave the onion off.

Start with a heaping portion of cooked spaghetti. Place a couple ladles worth of chili on top. Sprinkle with chopped raw onion, then drained canned kidney beans.

Now for the cheese! Cincinnati Style Chili is not complete without the shredded cheddar cheese. Place a large portion on cheese on top and you are ready to eat. Hot sauce and oyster crackers are also a nice addition and traditionally served with chili here in Cincinnati.

Crockpot Cincinnati Style Chili

Cincinnati Style Chili slow cooked in the crockpot with ground beef and spices topped with red beans, onion and a pile of cheese on a bed of spaghetti.

Yields: feeds 6

Cincinnati Style Chili
2 pounds ground beef
3 cups water
1 white onion
16 ounces tomato sauce
.5 teaspoon red pepper
1 teaspoon cumin
2 tablespoons chili powder
3 tablespoons cocoa powder
4 garlic cloves, minced
2 tablespoons vinegar
1 bay leaf
.5 teaspoon cinnamon
1.5 teaspoon salt
Serve with
1 pound spaghetti
1 onion
15 ounce can kidney beans
4 cups shredded cheddar cheese
oyster cracker (optional)
hot sauce (optional)

Chop one onion and place into crockpot with the ground beef.
Break up the ground beef and add tomato sauce, red pepper, cumin, chili powder, cocoa powder, minced garlic cloves, vinegar, salt, cinnamon and a bay leaf.
Slow cook on low 6-8 hours and remove bay leaf.
Cook spaghetti according to box instructions.
Chop the other onion and drain your kidney beans.
Stack your "5 way" with spaghetti, chili, onion, kidney beans and a pile of cheese.
Serve with oyster crackers and a dash of hot sauce.

Preparation time: 10 minutes
Cook time: 6-8 hours

13 Incredible Burger Recipes

We are bringing you 13 Incredible Burger Recipes! In honor of Father’s Day here in a few weeks, we did a round up of some amazing burger recipes that dad will be sure to love. From beer cheese to the juiciest patty recipes, we have dad covered.

I just have one question. Which recipe will you start with because these are all drool worthy burgers?

Whiskey Burgers from Serena Bakes with a delicious whiskey barbeque sauce.

[Click HERE for recipe]

Wholesome Yum has some tips on how to make the Juiciest Burgers Ever!

[Click HERE for recipe]

Pretzel Burger with Beer Cheese from Small Town Woman. Beer? Say no more! I am there.

[Click HERE for recipe]

Jalapeno and Cheddar Stuffed Salsa Verde Burgers from Hungry Hobby.

[Click HERE for recipe]

Hubby’s Jacked Jalapeno Burger from Bless Her Heart with jalapeno, pepper jack and onion rings.

[Click HERE for recipe]

Firehouse Guacamole Burger from here at Simply Made Recipes.

[Click HERE for recipe]

More Incredible Burger Recipes

Shallot and White Cheddar Smashburger Sliders from Cherry and Spice.

Omelette Burger from The Starving Chef.

Easy Bison Burgers from the Starving Chef.

Mini Bacon Cheeseburger Bites from Small Town Woman.

Overloaded Bacon Burger from Wanna Bite.

Copy Cat Carnival Cruise Guy’s Burger Joint Burger Straight-Up with a Pig Patty Burger from Tammilee Tips.

Jalapeno Popper Stuffed Burger Recipe from Sugar, Spice and Family Life.

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6 Family Friendly Instant Pot Dinner Recipes

6 Family Friendly Instant Pot Dinner Recipes that you can put on the table tonight! Instant Pots are big right now! Why wouldn’t they be? You can cut down time on recipes without sacrificing the moisture, flavor, texture in your favorite recipes. Every mothers dream. Here are some amazing instant pot recipes from some of my favorite bloggers!

Instant Pot Sausage and Peppers from Food and Service with sweet Italian sausage that you can have on the table in less than 40 minutes! Delish.

[Click Here for Recipe]