Vegetarian Meatballs

Recipe

Main Dish
Vegetarian Meatballs

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User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

6
Servings
25min
Prep
1hr40min
Total

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Description

If you're looking to incorporate a vegetarian meal into your dinner rotation, look no further. You won't notice the difference between our lentil and garbanzo bean "meatball" recipe and your standard recipe. Serve over spaghetti squash for additional fiber. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1 tbsp.Gustare Vita olive oil
½ c.Hy-Vee Short Cuts chopped white onions
3 clove(s)garlic, minced
1(15-oz.) can Hy-Vee no-salt-added garbanzo beans, drained and rinsed
1 c.cooked Hy-Vee brown lentils
½ c.Hy-Vee English walnuts, toasted
½ c.Italian parsley, lightly packed
¼ c.Hy-Vee plain panko bread crumbs
1 tsp.Hy-Vee ground cumin
½ tsp.Hy-Vee salt
¼ tsp.Hy-Vee ground black pepper
Hy-Vee nonstick cooking spray
1 ½ c.Gustare Vita tomato basil pasta sauce
6 c.spaghetti squash, hot-cooked
Hy-Vee shredded mozzarella cheese, for serving
Fresh basil leaves, for garnish

Things To Grab

  • Medium skillet
  • Food processor
  • Large baking sheet
  • Aluminum foil
  • Hy-Vee nonstick cooking spray
  • Kitchen thermometer

Directions

  1. Heat oil in a skillet over medium heat. Add onions and garlic; cook until softened. Remove from heat; cool slightly. Combine onion mixture, garbanzo beans, lentils, walnuts, parsley, panko, cumin, salt, and black pepper in a good processor. Cover and process until combined. Form mixture into 30 balls. Cover and refrigerate 1 hour.

  2. Preheat oven to 350 degrees. Line baking sheet with foil; spray with nonstick spray. Arrange meatballs 1-inch apart on prepared baking sheet. Bake for 12 minutes or until heated through (165 degrees). Serve with pasta sauce over spaghetti squash. Sprinkle with cheese and, if desired, garnish with basil.

    Hyvee Culinary Expert Tip
    To make spaghetti squash noodles, roast two halved and seeded spaghetti squash in a 350 degree oven for 45 minutes. Remove from oven and cool slightly. Scrape out the flesh with a fork to create noodles.
    Hy-Vee Seasons Magazine

Nutrition facts

Servings

300 Calories per serving

Amounts Per Serving

  • Total Fat: 15g
  • Cholesterol: 5mg
  • Sodium: 350mg
  • Total Carbohydrates: 35g
  • Protein: 10g

Daily Values

0%
Iron 15%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 15%

Recipe Source:

Hy-Vee Seasons March 2020