Line a large rimmed baking pan with parchment paper; set aside. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onions; cook 3 to 5 minutes or until softened. Add mushrooms; cook and stir for 5 minutes or until tender. Add garlic; cook and stir 30 seconds or until fragrant. Remove from heat; cool slightly.
Looking for a healthy serving of vegetables? Try our vegetarian zoodles topped with mushroom and quinoa meatballs!
Servings and Ingredients
|3 tsp.||Gustare Vita olive oil, divided|
|½ c.||Hy-Vee Short Cuts finely chopped white onions|
|2||(8-oz. each) pkgs. sliced white button mushrooms|
|3 clove(s)||garlic, minced|
|1 c.||red quinoa, cooked|
|½ c.||Hy-Vee quick-cooking rolled oats|
|½ c.||Italian parsley, lightly packed, plus additional for garnish|
|2 tbsp.||nutritional yeast|
|1 tsp.||Hy-Vee Italian seasoning|
|1 tsp.||smoked paprika|
|½ tsp.||Hy-Vee ground cumin|
|¼ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee ground black pepper|
|1||(17.6-oz.) jar Gustare Vita pasta sauce, desired flavor|
|1 ½ lbs.||Hy-Vee Short Cuts spiralized butternut squash|
|Fresh Parmesan cheese, grated, for serving|
Things To Grab
- Large rimmed baking pan
- Parchment paper
- Large nonstick skillet
- Food processor
Combine mushroom mixture, quinoa, oats, 1/2 cup parsley, nutritional yeast, Italian seasoning, paprika, cumin, salt, and pepper in a food processor. Cover and process until coarse paste forms. Form mixture into 16 (1-1/2-inch) balls. Arrange meatballs 1-inch apart on prepared pan. Cover and chill 15 minutes or until firm.
Preheat oven to 350 degrees. Bake meatballs 12 to 15 minutes or until heated through (165 degrees).
Heat remaining 1 teaspoon oil in a large skillet over medium heat. Add butternut spirals; cook and stir for 5 minutes or until tender. Add pasta sauce; heat through. Stir in meatballs.
To serve, divide butternut spirals among 4 serving plates. Top with meatballs and sauce. Garnish with parsley and Parmesan cheese, if desired.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 0mg
- Sodium: 470mg
- Total Carbohydrates: 46g
- Protein: 11g
Hy-Vee Seasons August 2020