Zucchini Spaghetti with Gluten-Free Vegetarian Meatballs

gluten free
Zucchini Spaghetti with Gluten-Free Vegetarian Meatballs

Zucchini Spaghetti with Gluten-Free Vegetarian Meatballs

When Lu and I first started dating, I remember being immediately impressed by all the cool places he knew about in the city.

He would casually say, “Oh, I know this spot right around the corner” as we were walking around.

A few years ago, one of those places was The Meatball Shop.

Zucchini Spaghetti with Gluten-Free Vegetarian Meatballs

Still to this day, I’m blown away by The Meatball Shop. Not only are their meatballs legit (although, still not as good as my Pops’s meatballs), they have such a variety of options on thier menu, that literally, you couldn’t find one person in this world that couldn’t find something for their preferences on that menu.

The Meatball Shop is always bustling with cool people, playing cool music and the waiters are so happy to be serving up ‘balls every day!

Zucchini Spaghetti with Gluten-Free Vegetarian Meatballs

I could go on and on about their meatballs, but I won’t, because, well, this isn’t a restaurant review blog, but, if you are in NYC or planning a visit, make sure you check this place out.

The last time I was there, I thought to myself, “Dang, if there was just an option on this menu for ‘balls over zucchini noodles, now that would be perrrrrfect!” ‘Cuz you know, a girl’s gotta watch her figure and I can’t be eating meatball subs without turning into a sub myself.

This was a while ago – I haven’t been to The Meatball Shop in months.

Zucchini Spaghetti with Gluten-Free Vegetarian Meatballs

The other day, I got a random craving for their veggie balls, but I was nowhere near a Meatball Shop. So what’s a girl to do? Inspiralize!

Since the veggie balls take a pretty long time (well, longer than my usual recipes) to make, I used a canned tomato basil sauce instead of making a fresh one. You know, I love my Rao’s – I never leave the grocery store without it.

Zucchini Spaghetti with Gluten-Free Vegetarian Meatballs

I lightened this dish up by not only using zucchini noodles, but by using almond breadcrumbs instead or regular panko and adjusting a couple other ingredients. You can find the original recipe by The Meatball Shop here.

A quick note about the recipe – don’t be afraid if the lentil meatball mixture seems too loose – it thickens and hardens in the oven, just be sure to cook for the entire 30 minutes!

Long story short, we have Lu to thank for today’s recipe.

Zucchini Spaghetti with Gluten-Free Vegetarian Meatballs

Now you can watch a cooking video of this recipe:

Nutritional Information & Recipe

Weight Watchers PointsPlus* 9 points

*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Inspiralized

Zucchini Spaghetti with Gluten-Free Vegetarian Meatballs

Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Servings: 4
Zucchini Spaghetti with Gluten-Free Vegetarian Meatballs

Ingredients

  • For the meatballs:
  • 1 cup lentils
  • 1 tablespoon extra virgin olive oil + more to drizzle about 1/2 tablespoon
  • 1/2 red onion chopped
  • 1 carrot chopped
  • 1 celery stalk chopped
  • 1 garlic clove minced
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste
  • 1 pinch red pepper flakes
  • 1.5 tablespoons tomato paste
  • 4 ounces button mushrooms sliced
  • 1 egg + 1 egg white
  • 1/4 cup grated Parmesan cheese + more to garnish
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons finely chopped walnuts
  • For the breadcrumbs makes about 1/4 cup:
  • 4 tablespoons almond flour
  • 2 tablespoon water
  • For the pasta:
  • 4 medium zucchinis
  • 1.5 cups favorite canned tomato sauce I love Rao’s Tomato Basil sauce

Instructions

  • Combine the lentils and 4 cups of water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft but not falling apart, about 20 minutes. Drain the lentils and allow to cool.
  • Meanwhile, add the olive oil to a large skillet and cook the onions, carrots, celery, garlic, thyme and season with salt and pepper over medium-high heat, stirring frequently, for about 7 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
  • In a small mixing bowl, add in the almond flour and water and massage with hands until dough-like. Place a medium skillet over medium-high heat and once heated, add in the dough, crumbling into pieces with your fingers. Break the dough up with a wooden spoon or spatula and let toast until breadcrumb-like, yielding about 1/4 cup. Set aside.
  • Add the eggs, Parmesan, prepared breadcrumbs, parsley and walnuts to the cooled vegetables and lentils and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes. Preheat the oven to 400 degrees.
  • Drizzle the olive oil into a baking dish and use your hand to evenly coat the entire surface. Set aside.
  • Roll the mixture into round golf ball-size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, in rows.
  • Roast the meatballs for 30 minutes, or until the meatballs are firm and cooked through. Allow the meatballs to cool for 5 minutes in the baking dish before serving.
  • Meanwhile, spiralize the zucchinis with Blade D and trim the noodles. Set aside.
  • Ten minutes before the meatballs are done roasting, place a large skillet over medium heat and once heated, add in half of the zucchini noodles. Cook for 3 minutes or until cooked to your preferences. Set aside in a large mixing bowl and then cook the remaining zucchini noodles.
  • Meanwhile, place a medium pot over medium-high heat and add in the tomato sauce. Cook to heat up, about 5 minutes. Place at a simmer until ready to use.
  • Once zucchini noodles, sauce and meatballs are cooked, prepare your bowls. Divide the zucchini into four bowls, top with equal amounts of sauce and then top with 3 meatballs each. Top with parmesan cheese.

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image. Drop file here

44 comments

April 7, 2018 at 11:28 pm […] Zucchini Spaghetti with Gluten
April 7, 2018 at 11:28 pm […] Zucchini Spaghetti with Gluten god job and gog man

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas
...

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas
...

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)
...

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you
...