Zucchini and Meatballs - Kidney Kitchen

Name: Zucchini and Meatballs - Kidney Kitchen
Ingredients: 8-ounces dry pasta noodle of your choice; 1 pound ground beef, 80-85%; 1 egg; 2 tablespoons water; ½ cup soft breadcrumbs; ¼ teaspoon kosher salt (coarse grain); 1 tablespoon fresh parsley, chopped plus extra for garnish; ½ teaspoon cumin; 2 tablespoons unsalted butter, divided; ½ cup onion, chopped; 1 garlic clove, minced (1 teaspoon); 1 tablespoon red wine vinegar; 8-ounces no salt added tomato sauce; ¼ cup water; 3 cups zucchini, cut ¼-inch thick (about 1 ¼ pounds)

kitchen.kidneyfund.org

Zucchini and Meatballs In this classic pasta and meatball dish, we are adding zucchini. It’s a healthy twist and tastes just as delicious.

View full recipe on kitchen.kidneyfund.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen.kidneyfund.org.

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