Scale

Ingredients

5–6 zucchinis (1500 g), sliced into noodles with a spiralizer
1 jar of tomato-based pasta sauce of choice
For the White Bean Meatballs:
1 x 19 oz can of white kidney beans, rinsed and well-drained
1 flax egg (1 tbsp ground flax + 2 tbsp water, mix and let sit for 5 min)
2 tbsp tomato paste
1 tbsp soy sauce
1/2 cup oats
1 tsp oregano
1 tsp basil
2 tbsp nutritional yeast
1 tsp sea salt
1/2 tsp black pepper
3 cloves garlic
1/2 tsp olive oil
1 tbsp gluten-free all purpose flour
1/2 a small red onion, minced
1/2 cup fresh parsley, minced

Instructions

Place your zucchini noodles in a colander, sprinkle with sea salt and set aside to “sweat.”
Pre-heat oven to 350 degrees.
Make the white bean balls by placing all the ingredients except the onion and parsley in a food processor. Process until smooth, a few chunky bits is ok but it should be fairly fine.
Add the red onion and parsley and pulse to combine.
Using your hands, roll into 10 balls and place on a baking tray prepared with non-stick cooking spray.
Bake 25 minutes until browned.
Drain the zucchini noodles then place on a flat dish towel, wrapping up and squeezing to remove excess water. Add to a sauce pan with your pasta sauce, cooking for about 5-10 minutes until tender and everything is heated through.
Serve the zucchini pasta topped with the white bean balls and dig in!

Notes

I’m including the nutrition facts for 1 meatball below rather than the whole dish, since that will vary based on the sauce used. I would suggest a serving size of 2-3 meatballs.

If you use the suggested 1500 grams of zucchini, it comes out to 11C/0.5F/4P for 1/4 of the recipe. The sauce I used added 10C/4F/3P. Either way, it’s not much!

Looking for a spiralizer? Try the Mueller or Paderno options on Amazon. Both are great choices.

Nutrition

Serving Size: 1 meatball
Calories: 81
Fat: 1
Carbohydrates: 14
Fiber: 3.4
Protein: 4.5

Keywords: vegan meatballs, zoodles with meatballs