Vegan Italian "Meatball" Zoodles

  These Italian meatball zoodles are amaze-balls! Get it?! Seriously though these Italian "meatballs" are packed with Italian flavor and pair perfectly with these Italian Zoodles! These vegan "meatballs" are made out of pinto beans. This recipe is in two parts. One for the "meatballs" and the other for the zoodles to make it a little easier to read. The "meatballs" are great for food-prep! Once my garden zucchini is ready to harvest I know I will be making this dish all summer! 

Vegan Italian "Meatballs"

Servings: Makes 22 balls

Ingredients: 

2 cups crockpot pinto beans

1/3 cup water

1 Tbs. bobsredmill organic coconut flour

1/4 cup Italian breadcrumbs
salt and pepper to taste 

Directions:

1. Preheat oven to 450 degrees farenheight. Combine the pinto beans, water, coconut flour, and breadcrumbs in a high powered blender (blendtec) or food processor until smooth. 

2. Roll and make 22 balls using a tablespoon. 

3. Bake the meatballs on a lined cookie sheet for 10 min. Then turn over the balls and cook for
another 10 min.

Notes:
Recipe source: ahappyharvest

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Vegan Italian "Meatball" Zoodles

Servings: 1

Ingredients:

Zoodles:

1/2 zucchini, spiralized 

2 grape tomatoes, sliced

2 canned artichoke hearts, sliced 

5 olives, sliced 

1 mushroom, sliced 

2 cucumber slices

5 Italian meatballs 

Dressing:

1 tsp. olive oil

1 1/2 tsp. lemon juice

1 tsp. red wine vinegar

pinch oregano, parsley, basil, and pepper

nip red pepper flakes

Directions:

1. Mix the dressing ingredients in a cup. 

2. Mix the dressing with the zoodles and top with tomatoes, artichoke, olives, mushroom, cucumber, and "meatballs". Top with fresh cracked pepper and nutritional yeast if desired. Enjoy! 

Notes:

Recipe source: ahappyharvest