Wednesday, September 9, 2015

Zucchini Noodles with Meatballs or Meatlessballs




Try this recipe from the Colorado School of Yoga Founder & Director Gina Caputo! Bonus if you can get zucchinis from your local farmer's market! 

"I made this after I got a Paderno spiralizer and was dubious it could taste as good as pasta. I was WRONG! It was delicious!" -Gina

Zucchini Noodles
1 large or two small zucchini per person
sea salt
extra virgin olive oil
1 Tbls fresh dill

Meatballs or Meatlessballs
.9 lbs of ground organic, grass fed bison or organic chicken (preferably from local and sustainable sources)
1 chicken or pork spicy italian sausage
(OR 2 cans of drained and rinsed cannelini beans plus a dash of red pepper flakes
OR 1 lb of crumbled tempeh plus a dash of red pepper flakes)
Olive oil for frying
1/2 cup bread crumbs
1/2 cup grated parmesan cheese
1 egg
big handful chopped italian parsley
a couple shakes of garlic powder
a couple pinches of sea salt and a couple grinds of pepper

Sauce

2 garlic cloves, pressed or bashed with the side of a knife
a shake of red pepper flakes
2 glugs extra virgin olive oil
1 can of organic crushed tomatoes
sea salt for taste
10 fresh basil leaves, bruised
1 pat of butter or 1 glug extra virgin olive oil

Directions
First I prep the meatballs/meatlessballs. Combine all the ingredients with your hands until well mixed. Then roll into 1.5 inch balls. 

Next I start the sauce. Put the garlic, red pepper flakes and oil into a large sauce pan over medium heat. When you smell the garlic and it begins to get golden, add the can of tomatoes and a dash or two of salt. Add the bruised basil leaves and bring to a gentle simmer for about 20 minutes, stirring occasionally. After 20 minutes you can remove the basil if you'd like, or leave it in. Remove from the heat, add the pat of butter or EVOO and combine.

While the sauce is cooking, I spiralize the zucchini and cook the meatballs over medium heat, for about 8-12 minutes depending on what you put in them (you can pull one out and test it). Be sure to flip the meatballs about halfway through. You want them just lightly browned! Remove to a paper-towel lined cookie sheet. Add the meatballs to the sauce and let it sit.

Finally, I quickly sautee my spiralized zucchini noodles over medium heat in a little olive oil, a dash of salt and the chopped, fresh dill. Just for about 3 minutes or so until they are tender but not soggy.

Finally I ladle sauce over the noodles until they are completely covered and serve into individual bowls. Then I take out a few meatballs and stack them on top. Grate a little parmesan on top if you'd like!

This strikes me as a fabulous trick for kids and anybody who thinks they don't like vegetables. Also, of course great for people eating gluten free (but be sure to sub out the breadcrumbs for gluten free!)

Now let's all say it together: "NOM NOM NOM"