These vegetarian meatballs are full of flavors and protein! I’m always looking for a vegetarian dish that’s hearty and looks like a conventional animal protein!
OZO Plant-Based Grounds allows me to create #MeatlessMonday dishes that are hearty, keto-friendly, and low-carb!
That’s #thehealthish mission. Dishes that make you feel your eating food that is robust, but also health!
The Spicy Vegetarian Meatballs with Walnut Romesco is smoky and delicious but the Garlic Parmesan Zucchini Noodles Pasta is a great addition to my recipe index.
Remember, I cook it, I eat it, so I know you’ll love it!
INGREDIENTS
Sauce
3 tablespoons chopped walnuts
1 small red bell pepper, halved, seeds removed
1 medium tomato, cored
1 garlic clove, unpeeled
1 tablespoon olive oil
1 tablespoon sherry vinegar
½ teaspoon chipotle chile powder or chili powder
1½ teaspoons finely chopped parsley
½ teaspoon sweet paprika
Kosher salt, freshly ground pepper
Meatballs and Assembly
½ teaspoon ground coriander
1 teaspoon ground cumin
½ medium onion, chopped
1 cup (firmly packed) cilantro leaves with tender stems
1 cup (firmly packed) parsley leaves with tender stems
2½ teaspoons kosher salt, divided
1 large egg yolk
1½ teaspoons paprika
1 teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
2 packs of plant-based grounds
2 tablespoons olive oil
Zucchini Noodles
4 medium zucchini (about 2 pounds)
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic (3 to 4 cloves)
1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
2 medium tomatoes, chopped, see note (about 12 ounces)
1/2 cup shredded parmesan cheese, plus more for serving
1 cup basil leaves, torn into pieces
1 tablespoon Splenda brown sugar
2 teaspoons cold water
Salt, to taste
RECIPE PREPARATION
Sauce
Preheat oven to 425°. Toast walnuts on a rimmed baking sheet until golden brown, about 5 minutes.
Toss bell pepper, tomato, and garlic with oil on a clean rimmed baking sheet and roast until browned and softened, 20–25 minutes. Let cool.
Remove skin from bell pepper, tomato, and garlic; discard. Purée walnuts, bell pepper, tomato, garlic, oil, vinegar, chipotle chile powder, parsley, and paprika in a food processor until smooth.
Season sauce with salt and black pepper.
Meatballs and Assembly
Pulse onion, cilantro, parsley, and 1½ tsp. salt in a food processor until finely chopped.
Transfer to a large kitchen towel. Gather ends of the towel in each hand and twist over the sink, wringing out as much liquid as possible.
Mix onion mixture, coriander, cumin, egg yolk, paprika, black pepper, cayenne, and salt in a large bowl to combine. Gently fold plant-based ground into spice mixture to evenly distribute (be careful not to overmix). Using a 1-oz. ice cream scoop or wet hands, form meat mixture into 1½" balls (you should have 16).
Heat oil in a large skillet, preferably cast iron, over medium-high. Working in 2 batches, cook meatballs, turning occasionally, until browned all over and cooked through, 5–8 minutes.
Transfer to a platter and serve with walnut romesco sauce.
Zucchini Noodles
Trim and spiralize the zucchini (use a spiralizer).
Add olive oil, garlic, and the red pepper flakes to a large, deep skillet.
Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles.
Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy.
As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.
Bring the liquid left in the skillet to a simmer. Combine brown sugar and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking until the liquid thickens to a sauce; about 1 minute.
Taste the sauce and season with salt. Pour the sauce over the zucchini, tomatoes, and basil.
Serve with zucchini noodles in a Tupperware or bowl with meatballs over the top adding the Walnut Romesco over the meatballs finish with grated parmesan cheese over the top.
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