From Dish Paige!:
Here’s a conversation that happens in my house all the time:
P!: What should we have for dinner?
J: Something with vegetables!!
P!: Meatballs?
J: Something with vegetables!!!!
P!: So, not meatballs?
J: That’s not vegetables.
P: So you say…
Ingredients:
For the Meatless Meatballs
1/2 yellow onion, finely chopped
3 cloves of garlic, minced
1 red bell pepper, finely chopped
4 oz. mushrooms, finely chopped
2 small zucchini, finely chopped
1/2 small eggplant, finely chopped
3 small carrots, finely chopped
1 teaspoon fresh oregano, finely chopped
1/2 cup textured vegetable protein, reconstituted with 3/4 cup hot water
3/4 cup Italian style bread crumbs
salt & pepper to taste
For the sauce
2 cans chopped plum tomatoes
1/3 cup olive oil
a handful of fresh basil
a dash of red pepper flakes
2 teaspoons Italian seasoning
2 sprigs fresh oregano
salt & pepper to taste
Directions: Chop all of the veggies (or if you’re not insane, use a food processor) and then saute in olive oil until the veggies are soft. Transfer to a large mixing bowl, mash a little with a potato masher and then let cool. Mix in the reconstituted textured vegetable protein and bread crumbs. Heat a skillet with a little olive oil and then using a small ice cream scoop, place “meat”balls in the pan and cook, turning over once.
For the sauce, place the basil leaves and olive oil in a saucepan over medium-low heat and steep for about 20 minutes. Meanwhile, combine the tomatoes, red pepper flakes, Italian seasoning and oregano in pot, cover and bring to a simmer for about 20 minutes. Add in the basil-infused olive oil and stir to combine.
Serve with spaghetti!
