Spiralized Zucchini and Quinoa Meatballs

Ingredients:

1/2 cup quiona
1 cup water
1 cup cooked well drained green lentils ( I used red)
1/4 cup diced red pepper
1/2 cup diced onion
2 garlic cloves
1/2 bread crumbs or wheat panko add more if the quiona isn't holding together
1 Tbls fresh parsley
1 Tbls oregano (fresh if you have it)
1/2 tsp ground pepper
sea salt to taste
1 flax egg  (1 Tbls flax mixed with 3 Tbls water )


Instructions:

Cook quiona covered with water and simmer for 15 minutes or until water is absorbed.  Meanwhile fry vegetables in a bit of water.

In a large bowl, smash the lentils with a fork until well mashed.  Add the rest of the ingredients and shape into 1 1/2 inch balls, and place on a parchment paper covered dish (I used a cake pan).
Place until the broiler until browned
, and turn and let them brown some more.

I then spiralized some zucchini x 2 and cooked them in a pan with a touch of water until tender.  Don't add too much water, as zucchini contains water.

Serve zoodles on a plate and put the meatballs on top.  I topped mine with spaghetti sauce with mushrooms that I previously cooked up.

I then took some raw cashews and put them in my blendtec and chopped them up fine and sprinkled them on top.  You could use nutritional yeast as well.







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