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.