Meatballs and Spaghetti Zoodles Salad #BeefUpYourSalad #BestBeef

This recipe is entered in a contest sponsored by Certified Angus Beef ® brand where I have a chance to win a prize package. I was under no obligation or received any compensation for writing this post.

Meatballs and Spaghetti Zoodles Salad serves the classic, salad style. Crisp tender zucchini noodles, #bestbeef meatballs drizzled Tamarind Tomato dressing.
Meatballs and Spaghetti Zoodles Salad bite

Hooray, it’s salad season again! Time for crisp fresh greens. Vine-ripened tomatoes and summer squash to start showing up on a regular basis. We eat a lot of salads. I keep on the lookout for fresh ideas and new ingredients.

A lot of fellow food bloggers have used sweet, tart tamarind in amazing sounding dishes. When I saw some at my local store I knew it was time to try.
The tamarind pairs well with beef. I plan to give it a try in other beef dishes too. Of course I will share those with you!

Meatballs and Spaghetti Zoodles Salad

Meatballs and Spaghetti Zoodles Salad

For best results, use Certified Angus Beef ® brand.

Meatballs and Spaghetti Zoodles Salad #BeefUpYourSalad #BestBeef

Yield: 2 servings

Serving Size: 1 salad

Ingredients

    Meatballs
  • 1/2 lb ground beef (I used Certified Angus Beef ® brand)
  • 1/4 cup breadcrumbs
  • 1 tablespoon tomato paste
  • 2 tablespoons beef broth (optional)
  • 1 egg
  • 1/2 teaspoon Italian seasoning
  • salt and pepper to taste
  • 1 tablespoon oil for frying
  • dressing
  • 1/4 cup tamarind paste
  • 1 tablespoon tomato paste
  • juice from 1 lime (about 2 tablespoons)
  • 1 teaspoon soy sauce
  • 2 teaspoon honey
  • 1 tablespoon olive oil
  • zoodles
  • 2 medium zucchini, spiralized
  • 1/2 cup diced tomatoes
  • 1/4 cup grated Asiago cheese
  • 2 cups mixed baby greens

Instructions

    Meatballs
  • Mix together beef, crumbs, egg, tomato paste, broth and seasoning. Form into mini meatballs. Add a bit more broth or crumbs if needed to achieve desired consistency.
  • Fry in oil over medium-high heat, turning frequently to brown all sides. Reduce heat and simmer until completely cooked. Set aside.
  • Blanch zoodles in boiling water for 2 to 3 minutes until tender but not mushy. Drain and arrange on 2 plates over mixed greens.
  • dressing
  • Whisk together tamarind, lime juice, tomato paste, soy sauce, honey and oil. Set aside.
  • Arrange meatballs over zoodles. Add tomatoes. Drizzle with dressing. Sprinkle with cheese.
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