Meatless Meatballs with Zucchini Noodles

Directions:

Preheat oven to 425°.
For the meatballs: In a medium sauté pan, heat the oil over medium-high heat. Sauté the onions, garlic and mushrooms until golden and pan is dry. Remove from heat.
In a food processor, add the toasted bread and pulse until finely ground.
Add remaining ingredients and pulse until consistency of ground beef. Form 28 balls and place on a baking sheet. Bake for 15 minutes.
In batches, heat 1 teaspoon oil over medium-high heat. Sauté 1/3 of the zucchini for 5 minutes. Season to taste with salt and pepper. Remove from pan and keep warm. Repeat with remaining 2 teaspoons oil and 2/3 zucchini. Plate zucchini, top with sauce and meatballs.

Tip: To make this a gluten free recipe, replace the bread with Whole Grain Gluten Free Bread.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen

Calories 150 Total Fat 5g Sodium 750mg Total Carbohydrate 17g Fiber 4g Sugars 6g Protein 4g

2 tablespoons Carlini Pure Olive Oil

2 cups diced onion

1/4 cup chopped garlic

16 ounces sliced mushrooms

2 slices Simply Nature Seedtastic 21 Whole Grains & Seeds Bread, toasted

1/4 cup Happy Harvest Tomato Paste

2 cups Southern Grove Walnuts

1/4 cup Simply Nature Milled Flax Seed

2 teaspoons Stonemill Parsley Flakes

1 teaspoon Stonemill Ground Thyme*

2 teaspoons Stonemill Oregano

1 teaspoon SimplyNature Organic Garlic Granules

1 teaspoon Simply Nature Organic Ground Cumin

1 teaspoon Stonemill Crushed Red Pepper

1 tablespoon Carlini Pure Olive Oil, divided

3 large zucchini, spiralized

3/4 teaspoon Stonemill Iodized Salt, plus additional to taste

1/2 teaspoon Stonemill Ground Black Pepper, plus additional to taste

1 3/4 cups Simply Nature Organic Marinara Pasta Sauce, heated

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Prep time:
20 minutes

Cook time:
35 minutes

Total time:
55 minutes

Servings:
7 (4 balls per serving)