Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Get the recipe for these Bean "Meatballs" & Zoodles (Zucchini Noodles) with an Avocado Pesto Sauce! #meatlessmonday #vegetarian #dinner #spiralized

Bean “Meatballs” & Zoodles (Zucchini Noodles) with an Avocado Pesto Sauce


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

  1. Preheat oven to 400 degrees.
  2. 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.
  3. Form into golf-ball sized balls, rolling each ball in leftover breadcrumbs. Place on a baking sheet that has been covered with cooking spray.
  4. Bake for about 25 minutes, turning them over halfway so that both sides are golden brown.
  5. Meanwhile, make the avocado pesto sauce and noodles!
  6. 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.
  7. 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.
  8. 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!

Meal Planning Made Easy

Learn how to meal prep without spending hours in the kitchen and actually crave the foods you make. Get your free MEAL PLANNING STARTER KIT and printable weekly template to get cooking.

Meal Planning Made Easy

Learn how to meal prep without spending hours in the kitchen and actually crave the foods you make. Get your free MEAL PLANNING STARTER KIT and printable weekly template to get cooking.

You're In!

Download your copy of the Meal Planner Starter Kit below. You will also be receiving the link in the welcome email that was just sent to your inbox. Happy cooking!