Veggie Meatballs with Baked Zucchini Noodles, Cream Sauce & Parsley
- Time
- 35 min
- Serves
- 4
- Style
- Vegetarian auto-gluten-free
Ingredients
- 8 fl ozchicken or vegetable broth
- 2eggs
- 8 fl ozheavy whipping cream
- 1 small bunchItalian (flat-leaf) parsley
- 16 ozveggie ground, plant based
- 6 mediumzucchini squash
- black pepper
- cloves, ground
- Dijon mustard
- extra virgin olive oil
- garlic powder
- gluten-free bread crumbs
- nutmeg, ground
- onion powder
- oregano, dried
- salt
- tamari soy sauce
Cookware
- baking sheet pan
- chef's knife
- cutting board
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- stainless steel or cast iron skillet
- stirring spoon
- tongs
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 698
- Protein
- 30g
- Carbs
- 37g
- Fat
- 50g
- Fiber
- 8g
- Sodium
- 478mg
Method
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