Best 3 Zoodles With Plant Based Meatballs Recipes

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**Zucchini noodles (zoodles) with plant-based meatballs** is a delicious and nutritious vegan dish that's perfect for a quick and easy meal. The zoodles are made from zucchini, which is a good source of vitamins and minerals, and the plant-based meatballs are made from a variety of healthy ingredients, including lentils, quinoa, and vegetables. This dish is also low in calories and fat, making it a great choice for those who are looking for a healthy and satisfying meal.

In this article, you'll find two recipes: one for the zoodles and one for the plant-based meatballs. The zoodle recipe is simple and easy to follow, and it only requires a few ingredients. The plant-based meatball recipe is a bit more complex, but it's still easy to make and it's definitely worth the effort. Once you've made both recipes, you can combine them to create a delicious and satisfying meal that the whole family will enjoy.

Here are our top 3 tried and tested recipes!

SIMPLE MEATBALLS WITH ZOODLES



Simple Meatballs with Zoodles image

Meatballs are one of those foods that really remind me of childhood. Spaghetti and meatballs are definitely one of those 'comfort foods.' Try this simple recipe for your next family dinner or make 1/2 the batch and save the leftovers if you are eating solo. Pour your meatballs and sauce over spiralized zucchini noodles for an ideal paleo meal.

Provided by Tina Turbin

Categories     Main Dish Recipes     Meatball Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 pound ground beef
¼ white onion, chopped
1 ½ teaspoons garlic salt
salt and ground black pepper to taste
2 zucchini
1 (15 ounce) can tomato sauce
1 tablespoon oil, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine ground beef, onion, garlic salt, salt, and pepper in a bowl; mix well. Shape into 1 1/2-inch balls. Arrange meatballs in a glass baking pan.
  • Bake in the preheated oven until meatballs are browned, about 20 minutes.
  • Cut zucchini into noodle shapes with a spiralizer.
  • Heat tomato sauce in a saucepan over medium heat; add meatballs. Reduce heat to low. Cook, covered, until sauce and meatballs are evenly warmed, about 5 minutes. Remove from heat; keep covered.
  • Heat oil in a skillet over medium heat. Add zucchini, salt, and pepper; cook and stir until tender but firm to the bite, about 5 minutes. Transfer zucchini to a serving plate; top with tomato sauce and meatballs.

Nutrition Facts : Calories 296.6 calories, Carbohydrate 9.2 g, Cholesterol 68.1 mg, Fat 20.2 g, Fiber 2.6 g, Protein 20.6 g, SaturatedFat 7 g, Sodium 1325.3 mg, Sugar 5.9 g

THAI GREEN CURRY MEATBALLS WITH ZOODLES



Thai Green Curry Meatballs with Zoodles image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
3 tablespoons Thai green curry paste
Two 13.5-ounce cans coconut milk
One 14-ounce bag plain frozen meatballs, thawed
Kosher salt and freshly ground black pepper
Two 16-ounce packages fresh zucchini noodles (zoodles)
1 red Thai bird chile, sliced very thin on the bias
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
2 teaspoons toasted black sesame seeds
2 teaspoons toasted white sesame seeds
1 lime, cut into wedges

Steps:

  • Heat 2 tablespoons oil in a large saucepan or wide pot over medium heat. Add curry paste and bloom in the oil, stirring frequently, until very fragrant, about 2 minutes. Stir in coconut milk and bring to a simmer. Add thawed meatballs and continue to simmer, stirring frequently, until meatballs are heated through, another 3 to 5 minutes. Season with salt and pepper to taste.
  • Heat the remaining tablespoon oil in another large pan over medium-high heat. Add the zoodles and a pinch of salt and cook, stirring occasionally, until zoodles are warmed through and some of their moisture has evaporated, about 5 minutes.
  • Evenly divide the zoodles among 4 bowls. Ladle curry over zoodles and top each with a few meatballs. Top each with sliced Thai bird chiles, basil, cilantro and black and white sesame seeds. Serve with lime wedges.

GARLIC-BUTTER ZOODLES WITH CHICKEN MEATBALLS



Garlic-Butter Zoodles with Chicken Meatballs image

These garlic-butter chicken meatballs with zucchini noodles are low carb, gluten free, and all around better for you without skipping out on any of the tastiness.

Provided by AshleyandMark

Categories     Main Dish Recipes     Meatball Recipes

Time 35m

Yield 4

Number Of Ingredients 12

1 pound ground chicken
½ cup grated Parmesan cheese
1 large egg, beaten
5 cloves garlic, minced, divided
2 tablespoons chopped fresh parsley
¼ teaspoon red pepper flakes
1 pinch kosher salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
4 tablespoons salted butter
1 pound zucchini noodles
½ lemon, juiced
1 tablespoon grated Parmesan cheese, or to taste

Steps:

  • Mix ground chicken, 1/2 cup Parmesan cheese, egg, 2 garlic cloves, parsley, and red pepper flakes together in a large bowl. Season with kosher salt and black pepper and form into tablespoon-sized meatballs.
  • Heat olive oil in a large skillet over medium heat. Cook meatballs until golden brown on all sides and no longer pink in the centers, about 10 minutes. Transfer to a plate and wipe the skillet with a paper towel.
  • Melt butter in the same skillet; add remaining 3 garlic cloves and cook until fragrant, about 1 minute. Add zucchini noodles to the skillet and toss into the garlic butter; squeeze in lemon juice. Add meatballs and heat just until warmed through. Garnish with remaining Parmesan cheese to serve.

Nutrition Facts : Calories 381.6 calories, Carbohydrate 7.3 g, Cholesterol 152.8 mg, Fat 24.4 g, Fiber 2.1 g, Protein 34.1 g, SaturatedFat 11 g, Sodium 458.6 mg, Sugar 2.2 g

Tips:

  • Choose the right zucchini. For best results, select medium-sized zucchini that are firm and have a deep green color. Avoid zucchini that are too large or have blemishes.
  • Use a spiralizer to create the zoodles. A spiralizer is the easiest way to create zoodles. If you don't have a spiralizer, you can use a julienne peeler or a mandoline slicer to create thin strips of zucchini.
  • Cook the zoodles briefly. Zoodles cook quickly, so it's important to cook them briefly to avoid overcooking. Overcooked zoodles will become mushy and lose their texture.
  • Use a variety of vegetables in the meatballs. Adding vegetables to the meatballs is a great way to boost their nutritional value and flavor. Some good vegetables to use include carrots, celery, onions, and mushrooms.
  • Don't overcrowd the pan when cooking the meatballs. If you overcrowd the pan, the meatballs will not cook evenly. Make sure to leave enough space between each meatball so that they can cook properly.

Conclusion:

Zoodles with plant-based meatballs is a delicious and healthy meal that is perfect for a weeknight dinner. The zoodles are a light and refreshing alternative to pasta, and the plant-based meatballs are a flavorful and satisfying protein source. This meal is also packed with vegetables, making it a great way to get your daily dose of fruits and vegetables. With a little planning and preparation, you can easily make this meal at home. So next time you're looking for a quick and easy weeknight dinner, give zoodles with plant-based meatballs a try.

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