Thursday, May 16, 2013

Guilt Free Spaghetti & 'Meat'balls

Sorry for the severe lack in posts, I started a new job this week and training has been pretty brutal, lately I've pretty much been surviving of frozen dinners and Chinese take out but yesterday, I finally became fed up and I forced my weary body to prepare a decent meal...something comforting yet still healthy (lord knows I need healthy after a week like this one). As a person who cannot eat regular pasta without her body saying "hey we have carbs! Must immediately place on thighs!!" I always opt for the Smart Taste brand it tastes in every way like regular pasta but contains less calories, fiber, protein, and vitamins, PLUS it makes for good leftovers unlike whole grain pasta which tastes a little funky after sitting in the fridge. To further increase the nutrition I always try to toss in some fresh veggies into my sauce, if you have picky kids, just cut up the broccoli into teeny tiny pieces and mix it in with the sauce, you can't even taste it over the tomatoes. AS for these meatless balls (yes, I realize that phrase sounds a tad vulgar) they are sooo tasty and moist, I promise you, you will not even notice they're vegetarian!

Vegetarian Meatless Balls

1 (12 ounce) bags of Morningstar brand soy crumbles
2 eggs, slightly beaten
1/3 cup Italian style breadcrumbs
2 minced garlic cloves
2 TBS grated parmesan cheese
1 teaspoon of your favorite dried Italian herb seasoning (I used oregano 1 tsp parsley 1 tsp basil)
1 teaspoon fennel seed


1.Preheat oven to 350 degrees F.

2.Thoroughly defrost veggie crumbles in skillet with a little cooking oil spray.

3.Remove from heat and combine all ingredients in a big bowl.Form mixture into 24 small meatballs. If you have a food processor, you might want to pulse these ingredients, just a little to further break up the soy crumbles and make the texture more "meat" like.

4.Bake in an oiled mini muffin pan (or on an oiled cookie sheet) for about 15 mins or until firm.

(I use cooking oil spray to grease the pans for less fat.)

Sweet Basil Spaghetti Sauce

2 (14.5 ounce) cans petite diced tomatoes
1 (28 ounce) can crushed tomatoes
1 onion, finely diced
3 tablespoons dried basil, or to taste
2 cloves garlic, pressed


1.Combine everything in a medium sized sauce pan and bring to a biol. Reduce heat and simmer until slightly reduced, 30 minutes.

2.Steam some fresh vegetables, toss them in a food processor or chop them up and throw them in the prepared sauce to add some extra veggie goodness.

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