“Cloudy With A Chance of Meatballs”- Homemade Veggie Meatballs and Spaghetti Squash
I’ve attempted to make veggie meatballs in the past and failed miserably. While this recipe still needs a little tweaking, I still really enjoyed them.
What You Need:
1/2 Block Tempeh (crumbled)
1/2 Can of Lentils (mashed)
4 oz bread crumbs
4-6 oz Shredded Mozzarella
1/2 Cup Chopped Onions
1 Pkg White Mushrooms (Finely Chopped)
Italian Seasoning (to taste)
Tomato Sauce
Spaghetti Squash (takes about 1 hour to prepare, so make ahead of time)
Set oven to 400 degrees on the convection setting.
1. In a microwave safe bowl, combine the frozen chopped onions and chopped mushrooms. Microwave for about 2 1/2-3 minutes. Remove from microwave and add the tempeh, lentils, bread crumbs and shredded mozzarella.
2. Add tomato sauce 1 tbsp at a time until it reaches a consistency that can be formed into meatballs. Add italian seasoning until you’ve reached your desired taste.
3. Form the meatballs and place onto a greased cookie sheet. Place the tray in the oven for about 20 minutes or until the meatballs have crisped on the outside.
4. Serve the meatballs on top of the scooped out spaghetti squash with tomato sauce.
*When I was in college there was a contest where you had to re-create a scene from a favorite book out of food. I chose the book “Cloudy with a Chance of Meatballs.” You can see my creation here. I didn’t win, but the cake was awesome! The house was made of pound cake and icing. The roof was made of Cinnamon Toast Crunch cereal. The “meatballs” were chocolate covered glazed donut holes. The ground was shredded coconut. I also made mini hamburger cookies (one of my favorites)
2 years ago