Italian Meatball Zoodle Skillet

ngredients:

• 1 lb keto-friendly Italian meatballs (pre-cooked or homemade)
• 2 medium zucchinis, spiralized into zoodles
• 1 cup sugar-free marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Prepare the Meatballs: If using pre-cooked meatballs, warm them according to package instructions. If making homemade meatballs, cook them thoroughly in a skillet until browned and cooked through. Set aside.
2. Cook the Zoodles: In the same skillet (or a new one), heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add zucchini noodles (zoodles) and cook for 2-3 minutes until slightly softened but still firm. Season with salt and pepper to taste.
3. Combine with Sauce: Pour sugar-free marinara sauce over the zoodles and stir to combine. Allow the sauce to heat through, about 2 minutes.
4. Add Meatballs: Add the cooked meatballs to the skillet with the zoodles and sauce. Gently toss to coat the meatballs and zoodles evenly with the sauce.
5. Melt the Cheese: Sprinkle shredded mozzarella cheese and grated Parmesan cheese evenly over the skillet. Cover the skillet with a lid and let it cook for another 2-3 minutes, or until the cheese is melted and bubbly.
6. Serve: Garnish with chopped fresh basil leaves before serving. Enjoy your Keto Italian Meatball Zoodle Skillet!