Meatballs with zoodles and red pepper sauce
Spinach Meatball Zoodle Plate
Plate layered with lemon-herb farro, spinach meatballs, roasted red pepper sauce, and zucchini noodles
Meatballs with zoodles and red pepper sauce
Spinach Meatball Zoodle Plate
Plate layered with lemon-herb farro, spinach meatballs, roasted red pepper sauce, and zucchini noodles
Servings
10
Servings
10
Ingredients
Lemon Herbed Farro
Spinach Beef Meatballs
Roasted Red Pepper Sauce
Sautéed Zoodles
Instructions
Lemon Herbed Farro
  1. Combine all ingredients. Toss to coat.
Spinach Beef Meatballs
  1. Preheat oven to 425 F.
  2. 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.
  3. On parchment-lined sheet pan(s), portion meatballs 1″ apart. Should make about 50 meatballs.
  4. Bake until internal temperature reaches 160 F, 18 to 20 minutes.
Roasted Red Pepper Sauce
  1. In blender or food processor, add roasted red peppers. Process until smooth.
  2. In stock pot on medium-high heat, add oil.
  3. Add onion, garlic and thyme leaves and cook until onions begin to brown, 3 to 5 minutes.
  4. Add pureed roasted red peppers to onion-mixture. Add salt and pepper.
  5. Simmer until thickened, 8 to 10 minutes.
Sautéed Zoodles
  1. 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.
  2. 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.
Recipe Notes

Recipe courtesy of Aramark Chef Brent Mercado.

Chef Brent Mercado