Black Bean Meatballs with Spaghetti Squash
Servings: 6 servings
Make this healthy and plant-based alternative to your favorite pasta. Created with Dei Fratelli Chopped Mexican Tomatoes and Tomato Sauce, spaghetti squash, and extra virgin olive oil. Black Bean Meatballs with Spaghetti Squash is topped with homemade vegetarian meatballs for added protein.
Ingredients:
- 1 (14.5 oz.) can Dei Fratelli Chopped Mexican Tomatoes, drained, divided
- 1 (15 oz.) can Dei Fratelli Tomato Sauce
- 1 large Spaghetti Squash, halved and seeded
- 2 1/2 Cups White Rice, cooked and cooled
- 1 Cup Black Beans, drained
- 1 Cup Garbanzo Beans, drained
- 1/2 tsp. Cumin
- 1/2 tsp. Salt
- 1/2 tsp. Granulated Garlic
- 1/2 tsp. Black Pepper
- 2 Tbsp. Extra Virgin Olive Oil
Instructions:
- Preheat oven to 400 F.
- Place spaghetti squash flesh side down on a baking sheet and bake for 40-45 minutes, or until tender. Allow the spaghetti squash to cool. Shred the inside with a fork to get “spaghetti".
- While the squash is cooking, combine 2/3 cup of Dei Fratelli Chopped Mexican Tomatoes, white rice, and black beans in a medium bowl. Set aside.
- Add garbanzo beans to a food processor and pulse until ground down. Add 1 1/3 cups of rice mixture and continue pulsing until they are well combined.
- Remove the mixture from the food processor and add to a bowl with the remaining rice mixture. Add cumin, garlic, salt, and pepper to the mixture. Combine all ingredients together and form the mixture into golf-sized balls. Set aside.
- Heat 2 Tbsp. of olive oil in a large sauté pan over medium-high heat. Place balls in hot oil and cook until all sides are brown, about 7-10 minutes. Repeat as needed until all balls are cooked.
- In a separate sauté pan, add spaghetti squash noodles, Dei Fratelli Tomato Sauce, and remaining Dei Fratelli Chopped Mexican Tomatoes. Combine well and cook over medium heat until cooked through about 5 minutes. Serve balls over spaghetti squash mixture.
Chef's Tip:
Garnish with fresh parsley.
