LOVE ME SOME.....CHEESY VEGETARIAN MEATBALLS!


Over the past year, I've have been teaching Sarah B and  Lauren F how to be domestic goddeses in the kitchen (Yes, their hubbies LOVE me for this). Every month, they email me menu requests so I can create healthy recipes that even their husbands like. We call ourselves, "2 Jews and a Blond."

Last month, they requested "Healthy Comfort Food", so I created this yummy Vegetarian Meatball recipe without soy or that vegetarian fake meat sh*t, or dairy or gluten. And, yes, they are pretty damn good.

To make sure these were yummy enough to blog about, I gave the recipe to one of my MALE CARNIVORE, blood type O, clients to test out. After he made them, I recieved a text saying, "Made the meatballs. Taste GREAT!"

WHOOT WHOOT. I win again! 

**If you keep a paleo or grain free diet like myself, skip the breadcrumbs all together. Keep in mind that your meatballs with be a bit on the soft side. ;)

Cheesy Vegetarian Meatballs Over Zoodles

Prep/Cook Time: 1 hour, 10 minutes

Serving: 6-7 people

Ingredients:

                                Coconut oil spray

2 Cups                     Unpeeled eggplant, cut into 1-inch pieces

2 Cups                     Mushrooms, sliced

1 Medium                Onion, chopped

1 Tablespoon          Garlic, minced

1 Tablespoon          Cumin

1/3 Cup                   Coconut liquid aminos

1 Teaspoon             Pink salt

½ Teaspoon            Black pepper

1 Cup                      Garbanzo beans

¼ Cup                     Fresh parsley

1.5 Cups                 Gluten free breadcrumbs, optional

1 Pinch                   Red chili flakes

1 Cup                      Kite Hill Truffle Cheese, crumbled

4-5                          Zucchinis

1 Cup                     Sun dried tomatoes

2 Cups                   Organic Tomato Sauce

1 Tablespoon         Olive oil, optional

                               Salt, to taste

Directions:

Pre-heat 375 degrees.

Line a baking sheet with parchment paper and spray with coconut oil spray.

Prepare all the vegetables. 

Spray a large nonstick pan with coconut oil and heat on a medium flame.  Add eggplant, mushrooms, onion and garlic. Stir in cumin and coconut liquid aminos. Season with salt and pepper. Cook until soft and until ALL liquid has evaporated. About 10-15 minutes.

Place the garbanzo beans and parsley in a food processor. Pulse until chopped. Do not puree. Add cooked vegetables to food processor. Pulse until a few times. Do not to puree.

Place veggies in a large bowl. Add breadcrumbs (optional) and chili flakes. Taste for chili, salt and pepper. Crumble Kite Hill cheese and add to the bowl. Mix with a wooden spoon.

Wet your hands and roll mixture into 12-14 balls. Place on a baking sheet. Bake in oven for 45-50 minutes or until golden brown and firm.

While the meatballs are cooking, make zoodles with zucchinis. I personally use a zucchini noodle maker called the “Veggetti” (see image below). Place zoodles in a bowl and add sun dried tomatoes, about 1 tablespoon olive oil, and salt, to taste.

If you are using tomato sauce, heat the sauce in a sauce pan and pour it over the raw zoodles. Do not cook the zoodles or else they will be limp, mushy and just not good. :)



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© 2018 Lauren Haas