Spinach Meatball Zoodle Plate
Plate layered with lemon-herb farro, spinach meatballs, roasted red pepper sauce, and zucchini noodles
Ingredients
Lemon Herbed Farro
- 5 cups cooked farro
- 2 Tbsp 1/4 tsp extra virgin olive oil
- 2 Tbsp 1/4 tsp lemon juice
- 2 Tbsp fresh green onion (scallion) trimmed, sliced
- 2 Tbsp fresh parsley leaves chopped
- 2 Tbsp fresh basil leaves chopped
- 3/4 tsp kosher salt
Spinach Beef Meatballs
- 1 lb ground beef 80/20
- 1 lb ground turkey 93/7
- 16 oz chopped frozen spinach thawed, drained
- 2 1/8 tsp fresh garlic cloves peeled, minced
- 2 ea eggs beaten
- 2 1/8 tsp kosher salt
- 2 1/8 tsp onion powder
- 1/2 tsp black pepper
Roasted Red Pepper Sauce
- 26 oz canned roasted red peppers drained
- 1 3/4 tsp extra virgin olive oil
- 3/4 cup yellow onion trimmed, cut
- 1 Tbsp 3/4 tsp fresh thyme
- 1 3/4 tsp fresh garlic cloves peeled, minced
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
Sautéed Zoodles
- 1 1/4 lbs fresh zucchini squash noodles
- 1/8 tsp extra virgin olive oil
- 1/2 tsp kosher salt
- 2 pinches black pepper
Instructions
Lemon Herbed Farro
- Combine all ingredients. Toss to coat.
Spinach Beef Meatballs
- Preheat oven to 425 F.
- In mixing bowl fitted with paddle, add all ingredients. Mix on medium speed for 1 minute. Stop mixer. Scrape bowl with rubber spatula. Mix on medium speed for an additional minute.
- On parchment-lined sheet pan(s), portion meatballs 1" apart. Should make about 50 meatballs.
- Bake until internal temperature reaches 160 F, 18 to 20 minutes.
Roasted Red Pepper Sauce
- In blender or food processor, add roasted red peppers. Process until smooth.
- In stock pot on medium-high heat, add oil.
- Add onion, garlic and thyme leaves and cook until onions begin to brown, 3 to 5 minutes.
- Add pureed roasted red peppers to onion-mixture. Add salt and pepper.
- Simmer until thickened, 8 to 10 minutes.
Sautéed Zoodles
- In sauté pan over medium-high heat, heat oil. Add zucchini noodles. Sauté until tender-crisp, 2 to 3 minutes. Add salt and pepper. Mix well.
- For serving, spread 1/2 cup farro over the plate. Top with 5 meatballs. Drizzle 2 Tbsp of red pepper sauce over the meatballs. Scoop 1/4 cup zoodles in the center of the plate.
Notes
Recipe courtesy of Aramark Chef Brent Mercado.
Nutrition
Calories: 420kcalCarbohydrates: 37gProtein: 25gFat: 18gSaturated Fat: 5gCholesterol: 105mgSodium: 680mgFiber: 8gSugar: 3g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.