Zoodles with Plant-Based Meatballs recipe

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Ingredients

1 tablespoon olive oil
1 pound Pure Farmland® Plant-Based Homestyle Meatballs
2 teaspoons olive oil, divided
¾ cup grape tomatoes (10-12 tomatoes)
1 teaspoon kosher salt, divided
2 large green zucchini, spiralized (about 1.5 lbs, before spiralized)
⅓ cup prepared basil pesto
¼ cup roasted almonds, roughly chopped
1 tablespoon Grated Parmesan cheese for serving

Nutrition Info

323.7 calories
carbohydrate: 13.3 g
cholesterol: 5.2 mg
fat: 25.1 g
fiber: 2.5 g
protein: 15.7 g
saturatedFat: 2.7 g
servingSize: -
sodium: 1010.6 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large (12-inch) nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, then the meatballs. Cook, turning frequently, until even golden brown and heated through the center, 8 to 10 minutes total. Remove from skillet to a paper towel-lined plate. Once skillet is cool enough to handle, wipe clean with paper towel.

  2. Return skillet to medium heat. Add 1 teaspoon olive oil, tomatoes, and 1/2 teaspoon salt. Cook for 2 to 3 minutes, until slightly golden and just tender (but not burst). Remove to a plate.

  3. Add the remaining 1 teaspoon olive oil, then zucchini noodles. Season with remaining 1/2 teaspoon salt and stir very gently to combine. Cook, stirring occasionally, for about 3 minutes or until zoodles are slightly tender. Add the pesto and stir gently to combine.

  4. Transfer to a large serving platter and top with meatballs, tomatoes, roasted almonds, and Parmesan cheese, if desired. Serve immediately.

Recipe Yield

6 servings

Recipe Note

Zoodles, or zucchini noodles, are a low-calorie, gluten-free alternative to traditional pasta. Want to give them a taste test? This savory recipe features homemade zoodles and Pure Farmland's® plant-based meatballs topped with a bit of flavorful pesto and grated Parmesan cheese.

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