Vegan Meatballs with Zucchini Noodles
Vegan Meatballs, a hearty, nutritious and delicious alternative. They have a great texture, they're gluten-free, dairy-free, egg-free, nut-free and vegan.
Servings 4
Ingredients
For the Vegan Meatballs
- 1 tablespoon each of fennel and cumin seeds
- 15 ounces Butter beans
- 2 large carrots, peeled
- 1 medium parsnip, peeled
- 1 large sweet potato, peeled
- 3.5 ounces chickpea
- 2 teaspoons Paprika
- 2 teaspoons chilli flakes, optional
- Olive oil for frying
For the Roasted Tomato Sauce
- 8-10 large tomatoes
- 1 large garlic bulb
- Olive oil , to coat the tomatoes
- Sea salt, to taste
For the Zucchini Noodles
- 2 large zucchini
Instructions
For the Vegan Meatballs
- Preheat your oven to 350°F.
- Start by dry toasting the fennel and cumin seeds until they are fragrant, around 2 minutes on low heat. Cool, then grind in a grinder.
- Sauté the diced red onion until soft.
- Mash the butter beans in a bowl.
- Grate all the vegetables and add them to the butter beans along with the ground fennel and cumin seeds, paprika, chickpea/garbanzo/gram flour plus salt and black pepper to your taste. Mix to combine all ingredients thoroughly.
- Shape the mixture into balls, whatever size you wish.
- Place some chickpeas into a bowl and roll the shaped balls in the flour to lightly coat.
- Heat the olive oil in a frying pan and fry the balls until browned. Transfer them to a baking tray and roast them for 20-25 minutes.
For the Roasted Tomato Sauce
- Place the whole tomatoes and garlic bulb on a lined baking tray, drizzle generously with the olive oil, making sure all are coated. Sprinkle with the sea salt.
- Roast in the oven with the vegan meatballs for around 20 minutes.
- Once roasted, put the tomatoes in the liquidiser/blender and blend until roughly chopped.
- Squeeze as many garlic cloves from the garlic bulb to your taste into the liquidiser/blender along with some basil (taste as you go along) and blend until smooth.
For the Zucchini Noodles
- Spiralize the zucchini (or use a peeler which will create wider ribbons) to create vegetable spaghetti/zoodles.
- Blanch in boiling water for 2 minutes or to however crunchy/soft you wish. Drain and serve immediately.
- Place the zucchini noodles into serving bowls, add the vegan meatballs and coat with the roasted tomato and garlic sauce. Sprinkle with chopped basil and serve!
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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