Nomeatballs with Zoodles and Tomato sauce
In search for the perfect Meatless Monday dinner? Look no further! These nomeatballs are juicy, flavorful, and entirely plant-based! Pair with zoodles (as pictured above) or your favorite pasta. This recipe is gluten-free, vegan, soy-free, and great for those on a lower carb diet. Makes 10-12 balls.
• 1 container unsalted chickpeas, drained
• 8oz crimini mushrooms, sliced or whole
• ¼ cup brown rice flour
• 2 garlic cloves
• 3 tablespoons nutritional yeast
• 1 tablespoon ground flax meal
• ¼ cup fresh parsley, loosely packed
• ½ teaspoon onion powder
• ½ teaspoon oregano
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
Zoodles & Tomato Sauce:
• 1 large zucchini (or 2 medium/small)
• salt & pepper to taste
• ⅓ cup tomato sauce (I used this brand!)
1. Preheat oven to 400 degrees F and line a baking tray with parchment paper. Set aside.
2. In a high speed blender, add chickpeas, mushrooms, parsley, garlic cloves, and blend. After 3-5 minutes, chickpeas and mushrooms should be fully blended and mixture will be thick and brown.
3. In a medium sized bowl, add onion powder, oregano, sea salt, black pepper, nutritional yeast, brown rice flour, and ground flax meal. Mix all seasonings together, then pour in chickpea/mushroom mixture. Stir well!
4. Take a heaping tablespoon of the mixture, and roll into an individual ball using the palms of your hands. Place on baking tray with parchment paper. Repeat 10-11 times, or until no mixture remains.
5. Place in oven for 25-35 minutes. Timing varies depending on the heat of your oven - I like to wait a little longer before taking them out, because my oven runs a bit colder. About halfway through, use a spatula to carefully flip each nomeatball. To test their 'doneness', put a toothpick in a nomeatball. If it comes out clean, they're probably good to go!
6. While nomeatballs are still baking, chop ends of zucchini(s), and use spiralizer (i use this one) to make the zoodles.
7. In a large skillet, heat up tomato sauce on medium high for a couple minutes. Turn off heat, add raw zoodles, and toss briefly.
8. Once nomeatballs are ready, take tray out of the oven and throw a few into the skillet with the zoodles and tomato sauce. Toss, season with more nutritional yeast, and serve!
PRO TIP: The nomeatballs are very easy to reheat in a microwave, or on a stovetop! I like to add a bit of extra virgin olive oil on a skillet at medium high to reheat them. This creates a crispier texture.