1400 700 vegan misochilimeatballs hero 7

Miso-Chili “Meatballs”

with Zucchini Noodles & Sesame Tomato Sauce

dinner

American Dinner Hearty Vegetables Squash Nuts Gluten-Free High-Protein Comfort Foods Seasonal Menu Winter Recipes
SERVINGS
2 2
PREP & COOK TIME
35
CALORIES
440
FAT
23g
CARBOHYDRATES
51g
PROTEIN
20g

MAIN INGREDIENTS

  1. ⅓ cup rolled oats
  2. 1 clove garlic
  3. 6 oz mushrooms
  4. ¼ cup walnuts
  5. 2 tbsp hemp seeds
  6. 1 tbsp red miso paste
  7. 1 tsp chili powder
  8. 1 oz fresh ginger
  9. 2 scallions
  10. 2 tbsp tamari
  11. 1 can crushed tomatoes
  12. 2 zucchini
  13. 1 tbsp sesame oil
  14. 1 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not Included
  17. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Large skillet
  • Spiralizer or mandoline (optional)
  • Food processor
  • Baking sheet

INSTRUCTIONS

1
Start the meatballs

Preheat the oven to 400°F. In a food processor grind the rolled oats until they are coarse and transfer to a large bowl. Add the garlic to the food processor and pulse until broken up. Then, add the mushrooms and pulse until finely chopped, about 15 pulses. Transfer the mushroom mixture to the large bowl with the oats.

2
Finish them up

Add the walnuts and hemp seeds to the food processor and grind to a thick paste. Transfer the ground nuts to the large bowl with the mushroom mix. Add the red miso paste, chili powder, and a pinch of salt and pepper; stir to combine. Form the mixture into 8 balls. Add 2 tsp vegetable oil to a baking sheet. Carefully roll the “meatballs” in the oil to coat. Bake until browned, about 18 to 20 minutes.

3
Prepare the vegetables

Peel and mince the ginger. Thinly slice the scallions keeping the whites and greens separate.

4
Make the sauce

Place a large skillet over medium-high heat with 1 tsp vegetable oil. Add the ginger, scallion whites, and a pinch of salt and cook until softened, about 3 to 4 minutes. Add the tamari, scraping up any browned bits on the bottom of the skillet, then add the crushed tomatoes and ¼ cup water. Reduce heat to medium and simmer the tomato sauce until you’re ready to serve.

5
Make the “noodles”

Trim the zucchini and slice into thin planks lengthwise, about ¼ inch thick. Stack and cut into thin strips to make zucchini noodles.

6
Serve

Add the zucchini noodles to the simmering tomato sauce and toss. Cook until the zucchini noodles are tender, about 4 to 5 minutes. Taste and adjust seasoning with salt. Divide the zucchini noodles and tomato sauce between large bowls and top with the miso-chili meatballs. Drizzle with sesame oil and sprinkle with scallion greens.