really tasty and rich.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon olive oil
- 1 pound Pure Farmland® Plant-Based Homestyle Meatballs
- 2 teaspoons olive oil, divided
- ¾ cup grape tomatoes (10-12 tomatoes)
- 1 teaspoon kosher salt, divided
- 2 large green zucchini, spiralized (about 1.5lbs, before spiralized)
- ⅓ cup prepared basil pesto
- ¼ cup roasted almonds, roughly chopped
- 1 tablespoon Grated Parmesan cheese for serving
Instructions
- Heat a large (12-inch) nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, then the meatballs. Cook, turning frequently, until even golden brown and heated through the center, 8 to 10 minutes total. Remove from skillet to a paper towel-lined plate. Once skillet is cool enough to handle, wipe clean with paper towel.
- Return skillet to medium heat. Add 1 teaspoon olive oil, tomatoes, and 1/2 teaspoon salt. Cook for 2 to 3 minutes, until slightly golden and just tender (but not burst). Remove to a plate.
- Add the remaining 1 teaspoon olive oil, then zucchini noodles. Season with remaining 1/2 teaspoon salt and stir very gently to combine. Cook, stirring occasionally, for about 3 minutes or until zoodles are slightly tender. Add the pesto and stir gently to combine.
- Transfer to a large serving platter and top with meatballs, tomatoes, roasted almonds, and Parmesan cheese, if desired. Serve immediately.
Nutrition Facts
| Calories | 324 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 3 g |
| Sodium | 1011 mg |
| Sugars | 2 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this three tiniest and am surprised others haven’t reviewed it. We love this, it’s really meaty and tastes so good. Once I couldn’t find meatless meatballs so I used ground beef and it was wonderful!