Pesto Zoodles with Quinoa, Spinach and Bean Meatballs

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 10.35 ounces

Ingredients

Meatballs
3 1/2 cups cannellini beans, canned, drained, rinsed
1/2 cup white onions, small diced
1 1/2 cups spinach
1/4 cup tomato paste, canned
3/4 cup Panko bread crumbs
2 tablespoons Italian parsley, fresh, chopped
1 1/2 teaspoons garlic powder
3/4 teaspoon Kosher salt
3/4 teaspoon black pepper, ground
3 tablespoons canola oil
3/4 cup quinoa, cooked

Pesto
1/3 cup canola oil
1 teaspoon lemon juice
1/2 teaspoon garlic cloves, peeled, minced
1/3 cup sunflower seeds, raw
3 cups basil, fresh, whole
1/2 teaspoon Kosher salt

Zoodles
2 tablespoons canola oil
4 cups cherry tomatoes, small
7 zucchinis, spiralized
1 1/2 teaspoons Kosher salt

Preparation

1. For meatballs – In a food processor, combine beans, onion, spinach, tomato paste, bread crumbs, parsley, garlic powder, salt, pepper and oil. Pulse to combine but do not overmix to a paste. Fold bean mixture with the quinoa.
2. Portion into 1 ounce meatballs. Meatballs to be stored raw in cooler for at least 30 minutes, or in a freezer for at least 15 minutes until ready to cook.
3. 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.
4. For pesto – Combine oil, lemon juice, garlic, sunflower seeds, basil and salt in a food processor. Process until smooth. Pesto can be stored in a sealed container in cooler until ready for service.
5. In a saute 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 for 5 minutes until warmed through. Add tomatoes back in. Pesto Zoodles can be stored in hotel pans in hot well until ready for service.
6. For service – Portion 6 ounces of zoodle mixture into bowl and top with 4 meatballs.

Nutrition information

Calories: 327 Total Fat: 16g Saturated Fat: 1g Trans Fat: 0g Carbohydrate: 38g Fiber: 11g Total Sugars: 6g Protein: 12g Sodium: 301mg