Z-oodles with Mock Meatballs

Recipe by: Ruth Bendkowski

Ingredients

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

Z-oodles:

• 2 large zucchini
• 1 teaspoon oil
• Salt, to taste
• 2 Cups Marinara Sauce

Directions

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 sautéed 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.

Zoodles

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 sauté for two minutes. Season with salt to taste.
3. Serve meatballs and marinara over zucchini noodles.

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