Gemelli with Zucchini Meatballs and Avocado Chimichurri Recipe

Recipe by: Dr. Michael Greger & Robin Robertson via Nutrition Facts – Gemelli with Zucchini Meatballs and Avocado Chimichurri Recipe

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Diet Cookbook

Don’t let this recipe’s length intimidate you. It’s as simple to make as it is delicious.
I like to make the meatballs and sauce ahead of time, so their flavors develop even more.
When I’m not in the mood for chimichurri sauce, I substitute my favorite salt-free marinara.

COURSE: Main Course
DIFFICULTY: Moderate
SERVINGS: 4

Ingredients

ZUCCHINI MEATBALLS

▢1 (15-ounce) BPA-free can or Tetra Pak salt-free chickpeas, drained, rinsed, and blotted dry
▢3 garlic cloves, smashed
▢⅓ cup old-fashioned rolled oats
▢3 tablespoons nutritional yeast
▢3 tablespoons ground flaxseeds
▢1 tablespoon ground chia seeds
▢2 teaspoons fresh lemon juice
▢1 teaspoon white miso paste
▢1 ½ teaspoons dried basil
▢1 ½ teaspoons dried oregano
▢1 teaspoon onion powder
▢¼ teaspoon ground black pepper
▢1 cup shredded zucchini, squeezed dry

CHIMICHURRI SAUCE

▢2 ripe Hass avocados, peeled and pitted
▢2 tablespoons fresh lemon juice
▢1 tablespoon red wine vinegar
▢2-3 garlic cloves, minced
▢1 teaspoon white miso paste
▢½ teaspoon dried oregano
▢¼ teaspoon red pepper flakes, or to taste
▢¼ teaspoon ground black pepper
▢¼ cup chopped fresh cilantro
▢¼ cup chopped fresh parsley

PASTA

▢8 ounces whole-grain or bean-based gemelli or other pasta of choice

Instructions

FOR THE ZUCCHINI MEATBALLS:

1. Combine the chickpeas, garlic, oats, nutritional yeast, flaxseeds, and chia seeds in a food processor and pulse until finely chopped. Add the lemon juice, miso paste, basil, oregano, onion powder, and black pepper. Pulse until thoroughly mixed. Transfer to a large bowl and add the shredded zucchini. Stir together until well combined. The mixture should hold together when pinched between two fingers. If the mixture is too wet, add a little nutritional yeast or ground flaxseeds to absorb excess moisture.
2. Preheat the oven to 375°F. Line a baking pan with a silicone mat or parchment paper.
3. Scoop about 2 tablespoons of the zucchini mixture at a time and use your hands to roll the mixture into balls. Arrange the zucchini balls on the pre­pared baking pan and bake for 25 minutes, or until firm and lightly browned.

FOR THE CHIMICHURRI SAUCE:

• In a food proces­sor, combine all the chimichurri sauce ingredients plus ¼ cup of water and pulse to combine. Set aside.

FOR THE PASTA:

• Cook the pasta according to package instructions in a pot of boiling water until al dente. Drain and return to the pot. Add the chi­michurri sauce and toss gently to combine. Divide the pasta into shallow serving bowls and top each portion with 2 or 3 zucchini meatballs.

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