Meatless Monday: Spaghetti and Veggie “Meatballs”

November 9, 2015 Shivma No comments exist
I love this meal! It’s quick. It’s easy! And it’s got your protein, fat and carbohydrates all rolled into it. Plus it’s a great way to get some extra veggies in there. Another bonus is that you’ll be making more “meatballs” than you need so you can freeze the extras and use them another time!

 

For this recipe I use a store bought sauce and then tweak it a bit to suit my family’s taste. Of course it’s always better to make your sauce at home but let’s face it, with kids we don’t always have the time. So we can use the store bought sauce just check your ingredients list. First off, always remember that less ingredients are better. Then make sure you stay away from sauces with high fructose corn syrup, hydrogenated or partially hydrogenated oils and MSG. I choose Prego’s Pesto Marinara but you can also use the Tomato Basil. I just happen to like Marinara.

 

Mix all ingredients for meatballs in a bowl.

 

Form into small balls. (I usually get about 24).

 

Fry until nicely browned.

 

Put sauce, seasonings and brown sugar in saucepan and bring to a boil. Then add mushrooms and spinach and cook until spinach is wilted.

 

Add “meatballs” to sauce and let simmer for another 10 minutes then remove from heat.

 

Place spaghetti on a plate and put “meatballs” on top.

 

Ingredients

1 pack whole grain/ wheat pasta

 

For “meatballs”:

1 pack Yves Meatless Ground Round Original (I choose the Original so I can season to my liking)

1/2 tsp salt

1 tsp black Pepper

1 tbsp low sodium soy sauce

1/4 cup bread crumbs

2 tsp Mrs. Dash Extra Spicy seasoning (add extra if you like it very spicy)

2 tsp Mrs. Dash Italian Medley seasoning

1/2 cup sunflower oil for frying

 

For sauce:

1 jar Prego Pesto Marinara Sauce

2 tsp Mrs. Dash Tomato Basil & Garlic seasoning

1 tsp Mrs. Dash Extra Spicy seasoning

2 tsp Brown sugar

1 cup spinach

1 cup mushrooms

 

Directions:

  1. Boil pasta according to package directions and set aside.

  2. Heat sunflower oil in medium pan.

  3. While oil is heating, mix all ingredients for meatballs in a bowl. Form into small balls. (I usually get about 24).

  4. Fry until nicely browned. Set aside. Once cooled you can store the extra “meatballs” in zipper bags and freeze for use later.

  5. For the sauce, place first 4 ingredients in saucepan and bring to a boil. Then add mushrooms and spinach and cook until spinach is wilted.

  6. Add “meatballs” to sauce and let simmer for another 10 minutes then remove from heat.

  7. Place spaghetti on a plate and put “meatballs” on top.

  8. Enjoy!

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