Spinach Meatball Zoodle Plate

Spinach Meatball Zoodle Plate

Plate layered with lemon-herb farro, spinach meatballs, roasted red pepper sauce, and zucchini noodles

Print Recipe Pin Recipe

Servings 10

Ingredients

  

1x2x3x

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

Course Entrees

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.