Spaghetti and Meatballs, Reimagined

Zucchini Quinoa Meatballs, Green Lentil Pappardelle, Fresh Tomato Sauce

Zucchini Quinoa Meatballs and Green Lentil Pappardelle
Fresh Organic Tomato Sauce with Basil, Parmesan

Imagine a super-moist, super-tasty meatball that has the added health benefits from green vegetable and quinoa. Imagine a pasta that is packed with protein, high in fiber, lower carb and gluten-free. Imagine skipping jarred sauce and preparing an easy homemade tomato sauce made from organic tomatoes and fresh basil. This is spaghetti & meatballs for 2017.

Zucchini Quinoa Meatballs, Green Lentil Pappardelle Recipe

Zucchini Quinoa Meatballs, Green Lentil Pappardelle, Fresh Tomato Sauce

Zucchini Quinoa Meatballs

Zucchini Quinoa Meatball Recipe

1 lb. top-quality ground beef

2 medium zucchini, shredded in food processor

1 c. quinoa, cooked and cooled to room temperature

1 1/2 T. olive oil

1 medium shallot, minced

1 T. dijon mustard

1/4 t. dried oregano

1/4 t. red pepper flakes

salt and pepper to taste

Combine all ingredients by hand in a large mixing bowl. Form mixture into meatballs. Bake on a rimmed sheet pan at 400°F for approximately 15 minutes until cooked through.

Fresh Tomato Sauce

3 T. olive oil

2 garlic cloves, minced

1/4 t. red chili flakes

6 medium-large ripe organic tomatoes, peeled & seeded, then pulsed in food processor

1/4 t. salt or to taste

4 fresh basil leaves, chopped

Heat oil in a saucepan over medium-low heat. Add garlic and chili flakes. Cook for one minute. Add tomatoes, salt and basil; simmer for 10 minutes, stirring occasionally. Use this 10 minute tomato sauce to cook the noodles (see below).

Then continue to cook the remaining tomato sauce on the stovetop over very low heat while the noodles cook in the oven.

Gluten-Free Pappardelle Noodles

Zucchini Quinoa Meatballs, Green Lentil Pappardelle, Fresh Tomato Sauce

Ladle tomato sauce to cover the bottom of a small baking dish. Layer 5 Explore Cuisine Green Lentil Lasagne sheets with tomato sauce between each sheet. Top with another ladle of tomato sauce. Cover with foil and bake at 375°F for about 25 minutes.

Let cool slightly then slice pasta into ribbons about 2/3″ wide.

Spaghetti and Meatballs, Reimagined

Zucchini Quinoa Meatballs, Green Lentil Pappardelle, Fresh Tomato Sauce

Ladle tomato sauce into bowls. Arrange pappardelle and meatballs in the sauce. Grate Parmesan over the top. Garnish with parsley or basil.

Try Zucchini Quinoa Burgers

Zucchini Quinoa Burger

Recipe here.

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