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Pesto zoodles with quinoa and spinach meatballs

Pesto zoodles with quinoa and spinach meatballs

This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.
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Servings: 12
Serving size: 10.35oz

Ingredients

Meatballs

  • 3 1/2 cups Beans, cannellini, canned, drained, rinsed
  • 1/2 cup Onions, white, small diced
  • 1 1/2 cups Spinach
  • 1/4 cup Tomato paste, canned
  • 3/4 cup Crumbs, panko bread
  • 2 tablespoons Parsley, Italian, fresh, chopped
  • 1 1/2 teaspoons Garlic, powder
  • 3/4 teaspoon Salt, Kosher
  • 3/4 teaspoon Pepper, black, ground
  • 3 tablespoons Oil, canola
  • 3/4 cup Quinoa, cooked

Pesto

  • 1/3 cup Oil, canola
  • 1 teaspoon Lemons, juice
  • 1/2 teaspoon Garlic, cloves, peeled, minced
  • 1/3 cup Sunflower seeds, raw
  • 3 cups Basil, fresh, whole
  • 1/2 teaspoon Salt, Kosher

Zoodles

  • 2 tablespoons Oil, canola
  • 4 cups Tomatoes, cherry, small
  • 7 each Squash, zucchini, whole, each spiralized/"Zoodles"
  • 1 1/2 teaspoons Salt, Kosher

Instructions

For meatballs

  • In a food processor, combine beans, onions, spinach, tomato paste, bread crumbs, parsley, garlic powder, salt, pepper and oil and pulse to combine but do not overmix to a paste. Fold bean mix with the quinoa.
  • Portion into 1 ounce meatballs. Meatballs to be stored raw in cooler, at least 30 minutes, or freezer, at least 15 minutes, until ready to cook.
  • Preheat oven to 400°F, place meatballs on a parchment lined sheet pan and cook for 30 minutes, flipping halfway through. If cooking from frozen, cook for 45 minutes. Meatballs can be stored on sheet pans in a hot box or hotel pan in the hot well until ready for service.

For pesto

  • Combine oil, lemon juice, garlic, sunflower seeds, basil and salt in a food processor and process until smooth. Pesto can be stored in sealed container in cooler until ready for service.

For zoodles

  • In a sauté pan, heat oil over medium heat. Add tomatoes and cook until burst and starting to brown. Remove tomatoes and set aside. Add zoodles, salt and pesto and toss to combine. Cook 5 minutes until warmed through. Add tomatoes back in. Pesto Zoodles can be stored in hotel pans in hot well until ready for service.

For service

  • Portion 6 ounces zoodle mixture into bowl and add 4 meatballs.

Notes

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.

Nutrition

Serving: 10.35oz | Calories: 328kcal | Carbohydrates: 38g | Protein: 12g | Fat: 16g | Saturated Fat: 1g | Sodium: 301mg | Fiber: 11g | Sugar: 6g