Scale
Ingredients
- For the meatballs:
- 2 14.5 oz cans white kidney beans, rinsed and drained
- 1/4 cup onion, minced
- 1 cup panko bread crumbs, plus more for rolling*
- 1 egg, beaten
- 2 cloves garlic, minced
- 1/4 cup parmesan cheese
- 1/4 cup parsley, chopped
- 1/4 cup basil, chopped
- 1 Tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon grated lemon zest
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- For the avocado pesto sauce:
- 2 ripe avocados
- 1/4 cup parmesan cheese
- 1/4 cup chopped basil
- 2 Tablespoons pesto
- 2 Tablespoons lemon juice (about 1/2 lemon)
- 2 Tablespoons almond milk (or milk of choice)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- For the zoodles:
- 4 medium zucchini, spiralized
- 2 Tablespoons olive oil
Instructions
- Preheat oven to 400 degrees.
- Add the beans and onion to a food processor and pulse until crumbly. Add in the breadcrumbs, egg, garlic, parmesan cheese, parsley, basil, olive oil, dried oregano, lemon zest, salt and pepper and pulse until well combined.
- Form into golf-ball sized balls, rolling each ball in leftover breadcrumbs. Place on a baking sheet that has been covered with cooking spray.
- Bake for about 25 minutes, turning them over halfway so that both sides are golden brown.
- Meanwhile, make the avocado pesto sauce and noodles!
- In a food processor, combine the avocados, parmesan cheese, basil, pesto, lemon juice, almond milk, salt and pepper. Blend on high until smooth and creamy.
- In a large saute pan, heat olive oil over medium heat. Add the zoodles and saute until warmed through, about 4 minutes, tossing occasionally. Add the avocado pesto sauce and toss until evenly coated.
- To serve, place the zoodles with avocado pesto sauce in the bottom of a bowl. Top with 3 bean meatballs and garnish with extra basil and parmesan cheese!
Notes
Breadcrumbs can be substituted for ground oats for a gluten-free version!