Keyword: vegan whole food spaghetti and meatballs, zoodles and meatballs
Servings: 4
Calories: 202kcal
Ingredients
4sliceswhole grain vegan breadcrumbled
1tspItalian seasoning
½tspgarlic powder
⅛tspsea salt
½cupwalnutschopped
2cupsbaby portobello mushroomschopped
½cuponiondiced
2zucchinimedium to large, spiralized
2jarsbasil & tomato marinara
Instructions
Preheat the oven to 350 degrees. Line a medium baking sheet with a silicone liner.
In a large bowl, combine the bread crumbs, Italian seasoning, garlic powder, and salt. Pulse walnuts in a blender to get coarse crumbs. Add the walnuts to the bowl with the bread crumb mixture, and mix to incorporate.
Pulse mushrooms and onion in a blender to a chunky purée. Add the mushroom mixture to the bread crumb mixture and stir to combine. Spoon out about 1½ tablespoons of the meatball mixture and roll it into a ball. Place on the baking sheet. Repeat with the remaining mixture.
Bake for 25 minutes. Carefully rotate each meatball and bake for 15 to 20 minutes more, until they are golden, and very crisp and firm to the touch.
In the meantime, pour the marinara sauce in a medium saucepan. Bring the sauce to a simmer over medium-low heat.
Transfer meatballs to the saucepan one at a time, making sure not to get splattered with boiling sauce. Cover, and simmer for 5 minutes.
Divide zoodles between bowls and top with three or four wheatballs. Ladle marinara sauce over the top and serve.