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Meatballs
- 1 tablespoon oil (avocado oil can be used)
 - 1 medium onion, quartered
 - 1/2 pound eggplant, peeled and diced
 - 4 large Portobello mushroom caps, gills removed
 - 2 Cubes Dorot Gardens Frozen Garlic
 - 1/4 jalapeño pepper, seeds removed
 - 1 cup chick peas
 - 1 Teaspoon cumin
 - 6 cubes Dorot Gardens Frozen Parsley
 - 1 teaspoon salt
 - 1/4 – 1/2 teaspoon black pepper
 - 1 cup gluten-free bread crumbs or almond flour
 
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Z-oodles
- 2 large zucchini
 - 1 teaspoon oil
 - Salt, to taste
 - 2 Cups Marinara Sauce
 
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Cooking Instructions:
RECIPE TAGS:

