New Year, new weekly recipes. I'm not big on resolutions, but the kids suggested more original recipes. I'm not to surprised, what kid wants to give up goodies and treats? Not mine.
This weeks recipe was homemade vegetarian meatballs, I try for at least 75% of the ingredients to be organic and what I like to call semi-homemade. That helps to keep my recipes to about 30 minutes.
A food processors speeds up the prep time with this recipe, I got one as a gift last year and it works great for recipes that call for finely chopping vegetables or making bread crumbs. But my favorite use is to make pastry and bread dough.
Vegetarian Mushroom and Quinoa Meatballs
10 ounces fresh mushrooms
1/2 cup prepared quinoa
3 ounces of dried bread
(keep 1 ounces of bread crumbs to the side)
8 ounces of canned black beans (drained)
3 ounces of crushed cheese crackers
1 tsp garlic (fresh or powder)
1 1/2 tsp oregano (fresh or dried)
Place ingredients into food processor until well blended.
Spoon mixture into a bowl of dried bread crumbs, mix and spoon into balls on sprayed baking sheet. Spray meatballs with oil before baking at 375 degrees for 20-25 minutes. 10 minutes on one side then flip the meatballs and finish baking until crispy on the outside.
Let cool 5 minutes then and add to your pasta and top with fresh mushrooms and your favorite Ragu sauce.
Now that we have our back to healthy eating at least 75% organic, I was so pleased to find Ragu's organic pasta sauce and even better was the taste! There's so many Ragu sauces to choose from, I'm sure you'll find one to fit your taste like we did.
Thank you to Ragu for sponsoring today’s post and inspiring me to pass on my family traditions.