Black Bean Meatless Balls and Zucchini Noodles

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.

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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. ground flaxseed (or flaxseed meal) 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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