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Parve
Medium
2 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
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!
1 tablespoon oil (I use avocado oil)
1 medium onion, quartered
1/2 pound eggplant, peeled and diced
4 large portobello mushroom caps, gills removed
2 cubes Gefen Frozen Garlic (or 2 cloves garlic, crushed)
1/4 jalapeño pepper, seeds removed
1 cup Haddar Chick Peas
1 teaspoon cumin
2 tablespoons chopped parsley or 6 cubes Dorot Gardens Frozen Parsley
1 teaspoon Haddar Kosher Salt
1/4 – 1/2 teaspoon black pepper
1 cup gluten-free bread crumbs or almond flour
2 large zucchini
1 teaspoon oil
salt, to taste
2 cups Tuscanini Marinara Sauce
Preheat oven to 375 degrees Fahrenheit.
Heat oil in a medium skillet. Add onion and eggplant. Cover and sauté covered until softened.
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).
Shape mixture into 12 balls and place on a lined and greased baking sheet.
Bake for 25-30 minutes. Remove from oven and set aside.
Use a spiralizer or julienne peeler to spiralize the zucchini into noodles.
Heat oil in a skillet over medium heat. Add zucchini and saute for two minutes. Season with salt to taste.
Serve meatballs and marinara over zucchini noodles.
Photo by Esti Photography
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