5 from 6 votes
Yellow squash noodles with meatballs
Yellow Squash Noodles with Meatballs and Olive Tapenade
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Servings: 2 servings
Calories: 606 kcal
Author: Lisa Richards
Ingredients
INGREDIENTS FOR YELLOW SQUASH NOODLES WITH MEATBALLS
  • ½ lb. ground beef
  • 2 Tbsp. onion, finely chopped
  • 1 clove garlic, minced
  • 1 Tbsp. fresh parsley, finely minced
  • 1 egg yolk
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 4 Tbsp. oil, such as olive or coconut
  • 2 medium yellow squash cut into noodles with a spiral slicer, julienne peeler or mandolin
  • 2 Tbsp. Olive Tapenade (see recipe below)
  • Minced fresh parsley or basil for garnish
INGREDIENTS FOR OLIVE TAPENADE
  • 1 cup black olives, packed in water
  • 2 Tbsp. olive oil
  • 2 tsp. lemon juice
  • 1 clove garlic, minced
  • Salt
Instructions
DIRECTIONS FOR YELLOW SQUASH NOODLES WITH MEATBALLS
  1. Preheat the oven to 250 degrees F (120 degrees C).
  2. In a large skillet, heat 1 tablespoon of oil over medium heat. Sauté onion for three minutes or until it becomes translucent. Then add garlic and sauté for one minute. Remove skillet from heat, set aside.
  3. In a large mixing bowl, add ground beef, sautéed onion and garlic, minced parsley, egg yolk, salt and pepper and mix until just combined. Divide meat mixture into 8 to 10 equal portions, depending on how large or small you want your meatballs. Roll each portion into balls.
  4. Heat 2 tablespoons of oil over medium heat in the same skillet used to sauté onion and garlic. Brown meatballs on all sides, about 8 to 10 minutes. Transfer meatballs to a platter and keep in warm oven until ready to serve.
  5. Wipe out skillet with paper toweling. Heat remaining tablespoon of oil over medium heat. Add yellow squash noodles and cook for 2 to 3 minutes or until just tender. To finish, add 2 tablespoons of Olive Tapenade and a splash of olive oil, then toss to coat.
  6. To serve, divide the yellow squash noodles onto two plates, top with meatballs, a spoonful of tapenade and a garnish of minced fresh parsley or basil.
DIRECTIONS FOR OLIVE TAPENADE
  1. In the bowl of a food processor, combine all ingredients and pulse mixture until it resembles a coarse paste. Store tapenade in refrigerator in an airtight container for up to 2 weeks.