Black Bean Meatless Balls and Zucchini Noodles


black bean meatballs and zucchini noodles 1

Zucchini noodles, or “zoodles,” give this meatless dish a unique twist. Zucchini noodles can easily be made with a spiralizer, but cutting them into a julienne works well too. Alternatively, serve these zesty meatballs over your favorite starch, such as pasta or quinoa. This recipe comes to us from Myra of The Happy Health Freak.

Makes 12 meatless balls, serves 3

  • 1 large zucchini, spiralized or julienned
  • 1 15oz can of black beans, drained and rinsed
  • 1 small shallot, diced
  • 2 cloves of garlic, minced
  • 2 tbsp. bread crumbs
  • 2 tbsp. flaxseed plus 6 tbsp. water (or two eggs)
  • Handful fresh parsley, chopped
  • Handful fresh basil, chopped
  • 1 tbsp. Italian spices
  • Salt and pepper to taste
  • Your favorite marinara sauce

In a small bowl, add flaxseed and water, mix well and set aside. In a medium bowl, add the black beans and mash with a fork. Add all the other ingredients and mix well. Once the flaxseed and water has thickened, stir into mixture (alternatively, substitute two eggs).

Preheat a large frying pan on medium-high heat. Spray with non-stick spray or drizzle with olive oil. Form mixture into balls, add to the frying pan and heat for 2-3 minutes a side, flipping frequently.

Meanwhile, spiralize or julienne a medium zucchini and add to another frying pan over medium heat. Cook for about 5 minutes, depending on how soft you like them.

Top your cooked zucchini noodles with meatballs and your favorite marinara sauce.

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Nutrition Information

Black Bean Meatless Balls and Zucchini Noodles

Servings per Recipe: 3

Amount per Serving

Calories:  249

Calories from Fat:  53

Total Fat:  6g

Saturated Fat:  1g

Cholesterol:  3mg

Sodium:  431mg

Potassium:  350

Carbohydrates:  37g

Dietary Fiber:  11g

Protein:  11g

Sugars:  7g

Vitamin A:  12%

Vitamin C:  35%

Calcium:  9%

Iron:  24%

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