Zoodle Spaghetti and Neatballs
- 8 ounces cremini mushrooms, chopped
- ½ red onion, chopped
- ¼ cup olive oil, divided
- 1 tablespoon ground flaxseed
- 1½ cups cooked brown rice
- 1½ cups fresh vegan bread crumbs
- 1 cup prepared hummus
- 2 tablespoons chopped flat-leaf parsley leaves
- salt and freshly ground pepper to taste
- 3 zucchini, spiralized using the 2mm blade
- 3 summer squash, spiralized using the 2mm blade
- 2 tablespoons salt
For best results, we recommend using:
- Pulse mushrooms and onion together in a food processor until minced.
- Heat 1 tablespoon oil in a large skillet over medium-high. Fry mushroom mixture in hot oil until softened, about 6 minutes.
- Stir mushroom mixture and flaxseed together in a large bowl; allow to sit for at least 5 minutes. Mix the brown rice, bread crumbs, hummus, and parsley with the mushroom mixture; season with salt and pepper.
- Scoop mixture by the ¼ cup and shape into golf ball-sized balls. Arrange onto a plate and refrigerate 1 hour to overnight.
- Line a baking sheet with paper towel.
- Spread zucchini and summer squash onto the prepared sheet. Sprinkle salt over the squash, and cover with a layer of paper towel. Set a second baking sheet onto the squash and use a heavy object placed atop the sheet to press squash to remove excess moisture for about 10 minutes.
- Transfer squash to a colander and rinse quickly under cold water to remove salt.
- Re-line the baking sheet with fresh paper towel and repeat the pressing process until squash is dry, about 10 minutes more.
- Heat remaining oil in a skillet over medium-high. Fry the vegan meatballs in the hot oil, turning frequently, until browned, about 10 minutes. Serve warm with the zoodles.
You can use white rice in place of the brown if that is what you have on hand!
What others are saying
Erica Schaefer says:
I added two tablespoons of minced bell pepper to the mushroom mixture for flavor. I also skipped frying all together and just baked them in my oven. So yummy to eat by themselves or with zoodles and tomato sauce.
Melissa Hunter says:
Such an easy recipe! I let the "meatballs" sit in the fridge overnight and they turned out great. I didn't salt my zoodles; instead I just lightly sautéed them in a skillet just enough to warm through but leaving them crunchy and partially raw.
Nick Myott says:
I entertained a vegan and had no idea what to make, this video popped up and saved the day! These are actually so good and I'll definitely be making them again. The mushrooms really do have a 'meaty' feel to them.
Caro Hodgin says:
These "neatballs" (lol) are absolutely delicious. My husband always says "no meat, no meal", but even he absolutely loved this and found it filling. I didn't have flaxseed so I just used 1 tbsp of flour in it's place and these held together fine. Delish!
Aja A says:
I was pleasantly surprised by these "meatballs". The mushrooms are meaty; even for a carnivore like myself. A friend of mine who is vegetarian really enjoyed them even though she has never been into zucchini. The hummus in the meatballs kind-of gave me a falafel type of flavor to it. Will make this again when I want a waist-friendly version of meatballs for my Meatless Mondays.