Free! - Mock Meatballs and Zucchini Noodles

Ruth Bendkowski Recipe By
  • Cook & Prep: 45 m
  • Serving: 2
  • No Allergens

Gluten and Allergen-Free Recipes by Personal Chef Ruth Bendkowski.

Over the years, it seems like one the most frequent questions I receive from people on specialty diets (or any diet for that matter) is figuring out what to eat for lunch. Lunchtime is a very hectic time for most of us and, in our eyes, isn’t one of those crucial-to-prepare meals like supper. Many people end up just skipping it or eating things that they really shouldn’t. With proper planning and little bit of time you can whip up lots of yummy lunches. This really hits the spot for those midday cravings while filling you up and being good for you too!

Ingredients (16)

'Meatballs'

'Spaghetti'

Start Cooking

For the 'Meatballs'

  1. Preheat oven to 375 degrees Fahrenheit.

  2. Heat oil in a medium skillet. Add onion and eggplant. Cover and sauté covered until softened.

  3. In a food processor, combine sauteed onions and eggplant, mushrooms, garlic, pepper, garbanzo beans, cumin, parsley, salt, pepper, and bread crumbs/almond flour. Pulse to combine to a meaty texture (don’t puree).

  4. Shape mixture into 12 balls and place on a lined and greased baking sheet.

  5. Bake for 25-30 minutes. Remove from oven and set aside.

For the Zucchini Noodles

  1. Use a spiralizer or julienne peeler to spiralize the zucchini into noodles.

  2. Heat oil in a skillet over medium heat. Add zucchini and saute for two minutes. Season with salt to taste.

  3. Serve meatballs and marinara over zucchini noodles.

Credit

Photo by Esti Photography

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