Yellow Squash Noodles with Meatballs and Olive Tapenade
Prep Time
20mins
Cook Time
20mins
Total Time
40mins
Servings: 2servings
Calories: 606kcal
Author: Lisa Richards
Ingredients
INGREDIENTS FOR YELLOW SQUASH NOODLES WITH MEATBALLS
½lb.ground beef
2Tbsp.onion, finely chopped
1clovegarlic, minced
1Tbsp.fresh parsley, finely minced
1egg yolk
½tsp.salt
¼tsp.pepper
4Tbsp.oil, such as olive or coconut
2medium yellow squash cut into noodles with a spiral slicer, julienne peeler or mandolin
2Tbsp.Olive Tapenade (see recipe below)
Minced fresh parsley or basil for garnish
INGREDIENTS FOR OLIVE TAPENADE
1cupblack olives, packed in water
2Tbsp.olive oil
2tsp.lemon juice
1clovegarlic, minced
Salt
Instructions
DIRECTIONS FOR YELLOW SQUASH NOODLES WITH MEATBALLS
Preheat the oven to 250 degrees F (120 degrees C).
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.
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.
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.
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.
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
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.