Easy Mexican Meatballs with Zucchini Noodles

Directions

1. 1
   Preheat oven to 400 degrees F.
2. 2
   Mix all the meatball ingredients together until well mixed
3. 3
   Form into small balls and place onto an ungreased cookie sheet. (should make 20 meatballs) I use a cookie scoop.
4. 4
   Bake for 10-12 minutes until golden brown and no longer pink inside.
5. 5
   While the meatballs cook, heat 1/2 Tbsp. of olive oil in a large pan over medium heat.
6. 6
   Sautee the diced red onion and garlic until it is soft, about 3 minutes.
7. 7
   Add in the diced chile in adobo sauce, the adobo sauce, the crushed tomatoes, and the salsa. Stir until well combined.
8. 8
   Add in the cumin, paprika, salt of and frozen corn (no need to thaw.) Stir until everything is well mixed. Bring to a boil.
9. 9
   Once boiling, turn the heat to low and simmer for 10 minutes.
10. 10
    While the sauce simmers, spray a large pan with cooking spray and heat over high heat.
11. 11
    Cook in the pan until golden brown, about 5-7 minutes.
12. 12
    Transfer to paper towel and gently press out as much moisture as you can.
13. 13
    Divide the noodles among the plates and top with tomato sauce and meatballs.
14. 14
    Garnish with cilantro and additional cheddar cheese if desired, and serve.
15. 15
    DEVOUR