Greek Zucchini Spaghetti + Feta-Stuffed Lamb Meatballs with Pinot Marinara

greek zucchini noodles feta stuffed lamb meatballs pinot marinara

Send your tastebuds down a spiral(izer).

Yup. There's cheese in them there meatballs. Lamb meatballs, that is. And wine in that there sauce. And slices of kalamatas because I stand as a representative of O.L.A.F. (Olive Lovers Are Fabulous -- we're working on a better acronym tbh). All of this goodness served to you on a bed of luscious zoodles that take approximately 45 seconds to cook. Dare I say I'm obsessed? And it's one healthy dish. God bless America!

The healthy obsession began when my good friend Britt, who's got that Williams Sonoma email marketing department locked down, caught wind of my lack of spiralizer. Being the saint that she is, she (rather sneakily) sent this one my way to give a whirl... or should I say twirl... and it was love at first sight. #blessed #thankyou #shoutout #luhya #zoodlesforeva

I love using Greek flavors in all types of recipes - there's a reason why Mediterranean food might be linked with life longevity (eating = living) - not to mention it's freaking delicious so that doesn't suck. If lamb freaks you out you can easily make the same recipe using ground turkey or chicken, but if you like lamb even a little, go on with yo baaaaaaaaaaaaaaaad self and use it! It adds an extra level of lush to this nice and light dish and goes so well with the feta, oregano, nutmeg and wine sauce.

You'll feel like a superstar chef with this sophisticated dinner that looks complicated but takes less than thirty minutes to make. Sauce cooks for 20, lamb meatballs in 15, and zoodles (literally my favorite word rn... anyone else think of Zetus Lepetus??) less than 1 min. So basically you can Go Greek any night of the week. Zoom zoom zoom!

Greek Zucchini Spaghetti + Feta-Stuffed Lamb Meatballs with Pinot Marinara

Cook Time: 30 mins | Prep Time: 10 mins | Serves 2


feta-stuffed lamb meatballs
  • 1 lb. ground lamb 
  • 1 egg, beaten
  • 2 tbsp. ketchup
  • 1/4 cup Worcestershire sauce
  • 1 tsp. dried oregano 
  • 1/2 tsp. ground nutmeg
  • 1 clove garlic, minced
  • 1/2 bunch parsley, chopped
  • 1/2 cup panko breadcrumbs
  • 2-3 tbsp. feta crumbles
pinot marinara
  • 2 tbsp. olive oil
  • 1 yellow onion, diced 
  • 2 cloves garlic, minced
  • 1 tbsp. dried oregano 
  • 1/2 tsp. red pepper flakes 
  • 1 28-oz. can crushed tomatoes (San Marzano preferably)
  • 10 kalamata olives, halved
  • 1 cup Pinot Noir, divided
  • 1 tsp. salt
  • 1/2 tsp. pepper
zucchini noodles
  • 2 medium zucchini
  • 2 tbsp. olive oil
  • 1 clove garlic, minced
  • salt and pepper to taste
The Steps
  1. Prep oven and zucchini: Preheat your oven to 375 degrees. Using a spiralizer, follow instructions to create zucchini "zoodles" and season with salt and pepper. 

  2. Start sauce: In a medium sauce or saute pan, heat 2 tbs. olive oil and once warm, add in diced onion. Cook over medium-low heat for about 4-5 minutes and then add in garlic, oregano and red pepper flakes and cook another minute. Add in 1/2 cup of Pinot Noir and bring to a boil, then simmer for 5 minutes or until wine has reduced. Add in crushed tomatoes, chopped mushrooms, salt and pepper, lower heat to simmer and cook for 10 minutes, stirring occasionally.

  3. Make meatballs: Line a sheet pan with aluminum foil and lightly grease with olive oil. In a medium bowl, combine all meatball ingredients (minus the feta), adding in the ground meat last to avoid over-combining. If mixture feels too wet, slowly add more panko until mixture is sticky but not soggy. Use a round tablespoon measurer or melon-baller to scoop out meatball mix and roll in hand. Gently press into the center of the meatball with your index finger and place a feta crumble into the indenture. Take a little more meat from the mix and cover the feta, rolling entire meatball in hand to create sphere. Continue until all meatball mixture has been made, yielding about 16-18 meatballs. Place meatballs on center rack in preheated oven and set timer for 15 minutes.

  4. Finish sauce: Finish sauce by adding in olives (if using) and another 1/2 cup wine. Simmer for another 10 minutes or until ready to serve. Remove meatballs from oven and let cool slightly.

  5. Flash-saute zoodles: Heat 2 tbs. olive oil in another saute pan and add minced garlic clove. Cook garlic for about 30 seconds and then add in zucchini noodles. Cook zoodles for no longer than 1 minute, then remove from heat. Place zoodles onto plate, top with meatballs, and spoon sauce over top!
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with @TheSavvySpoon +  #TheSavvySpoon on Instagram!

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