Zucchini Noodles with Pesto Meatballs
March 14, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 2
Ingredients
- (1 lb) Ancestral 10 Ground Dexter Beef 80/10/10
- (3 squash, 8 oz each, ends trimmed and spiral sliced) Zucchini squash
- (5 tablespoons (ingredients listed below, instructions in recipe)) Basil Pesto
- (2, Peeled) Garlic cloves
- (1/4 cup) Pine nuts (can substitute with pecans or almonds)
- (2 cups) Fresh basil leaves
- (2 tablespoons) Fresh Parsley leaves
- (1/2 cup) Extra-virgin olive oil
- (1/4 cup) Grated parmesan cheese
- (1/4 tsp) Red pepper flakes
- (2 ounces, halved) Cherry tomatoes
- (2 tablespoons (reserved separate from pesto recipe)) Grated parmesan cheese
Directions
Preheat oven to 375 degrees.
To make the basil pesto, in a food processor, combine pine nuts, garlic cloves, basil leaves, parsley leaves, olive oil, and parmesan cheese. Set aside.
Using a spiralizer (or you can purchase prepared from some grocery stores), cut zucchini into 1/8 inch thick noodles, then cut into 12 inch lengths.
Add ground beef to a bowl, 2 tablespoons of pesto, 1/4 teaspoon salt and pepper, and red pepper flakes to a large bowl. Knead with your hands to combine. Pinch off and roll mixture into 1 to 1 1/2 inch meatballs. (You should get about 12-16 meat balls).
Toss zucchini with olive oil, pepper, and remaining 1/4 teaspoon of salt on rimmed baking sheet and spread into even layer. Roast for 5 minutes. Push zucchini to sides of sheet, arrange meatballs in center, and roast until zucchini is tender and meatballs are cooked through, about 10-15 minutes.
Remove from oven. Toss noodles with 1 tablespoon of pesto in bowl, then divide between serving bowls. Top with meatballs, tomatoes, parmesan, and remaining pesto. Enjoy!
