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.
Black Bean Meatless Balls and Zucchini Noodles
Servings per Recipe: 3Amount per Serving
Calories from Fat: 53
Total Fat: 6g
Saturated Fat: 1g
Dietary Fiber: 11g
Vitamin A: 12%
Vitamin C: 35%
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.