Spinach and Mozzarella Meat'less'balls

I was excited to see how this recipe turned out because I've been eager to see just how close recipes comes out using imitation meat versus the real thing.

I can honestly say, despite the recipe being a little messy, (Which can actually be a fun activity to do with kids!) it turned out great! The meatballs had a wonderful texture and flavour and really are the perfect addition to a simple tomato sauce and pasta kind of night. My meat loving father even enjoyed them!

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SPINACH AND MOZZARELLA MEATLESSBALLS

Prep Time: 22 - 25 Min

Cook Time: 30 Min

12 Meatballs

1.     Bring a small frying pan to temperature on medium and pour in the 2 Tbsp. EVOO and swirl around the pan. Add in the mini pepper, celery, and red onion. (White onion is great as well J) Give a pinch of sea salt and black pepper. Fry together 5 – 6 minutes until vegetables are tender. Remove from heat.

2.     In a large mixing bowl, combine the YVES Italian Ground, egg, start with 3 Tbsp. bread crumbs and adjust depending on consistency, fresh basil, parsley, garlic, shredded mozzarella, chopped spinach, parmesan, and the vegetables from the frying pan. Stir to combine.

3.     Preheat oven to 375 F

4.     Roll the meatless mixture into approximately 12 balls, transfer them to an oiled baking sheet. Sprinkle each meatball with both sea salt and black pepper and lightly cover the dish with tinfoil. Bake for 15 Min covered, remove cover and bake another 7-10 minutes until nice and brown.

5.     For service, prepare the provided tomato sauce recipe and serve with your favourite pasta and some crispy garlic bread. Garnish with fresh herbs, (basil, and parsley).

            Grocery List

o   340g pkg. Yves Italian Ground
o   1 Egg, lightly beaten
o   Approx. 1/4 C Italian Style Bread Crumbs
o   3 fresh Basil Leaves, chopped
o   2 Tbsp. fresh Parsley, chopped
o   ¼ Red Onion, diced
o   1 Mini Sweet Pepper, seeded and diced
o   1 stalk Celery, diced
o   1 clove Garlic, minced or pressed
o   ¼ C Mozzarella, shredded
o   2 Tbsp. grated Parmesan
o   1 C fresh Baby Spinach, chopped
o   2 Tbsp. EVOO
o   Sea Salt / Black Pepper

  OPTIONAL TOMATO SAUCE

o   ¼ C EVOO
o   5 cloves Garlic, chopped
o   1 Yellow Onion, diced
o   796ml can San Marzano Tomatoes
o   5 fresh Basil Leaves
o   1 Tbsp. fresh Oregano
o   ½ C fresh Parsley, chopped
o   ¼ Tsp. Sugar
o   Sea Salt / Black Pepper

TOMATO SAUCE

·         Bring medium sauce pan to temp on medium. Add 1/4c EVOO) and allow a second to heat before adding the garlic. Cook 2 – 3 minutes stirring often before adding the diced onions. Give a pinch of sea salt and black pepper. Fry another 5 minutes until onions are translucent.

·         Pour in the tomatoes, sugar, and about ¼ Tsp. Sea Salt and a pinch black pepper. Bring to a boil on medium and reduce to medium low, cover and simmer 15 – 20 Min.

·         Add the fresh herbs and cook another 3 – 4 minutes before blending the sauce using an Immersion Blender. Taste and adjust seasoning if necessary. Leave on low until ready to use.