#Plant-Based Mushroom #Meatballs with Creamy Roasted Red Pepper Sauce
Prep: 20 minutes Bake/Cook: 30 minutes Serves: 4
Ingredients:
Nonstick cooking spray
½ (8-ounce) package baby bella mushrooms
1 tablespoon olive oil
1 package (16 ounces) #FullCircleMarket™ #Plant-Based Ground
½ cup finely ground almond flour
2 tablespoons Dijon mustard
1 tablespoon fresh chopped parsley
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground black pepper
1 cup drained roasted red peppers
½ cup unsweetened almond milk
¼ teaspoon smoked paprika
Directions:
1. Preheat oven to 400°; spray rimmed baking pan with cooking spray. In food processor, pulse mushrooms until small pieces remain. In large skillet, heat oil over medium-high heat; add mushrooms and cook 4 minutes or until moisture is released, stirring occasionally.
2. In large bowl, gently stir plant-based ground, flour, 1 tablespoon mustard, ½ tablespoon parsley, ¼ teaspoon each garlic powder and onion powder, black pepper and mushrooms until just combined. Makes about 2½ cups.
3. Form plant-based ground mixture into 20 (1½-inch) meatballs; place 1 inch apart on prepared pan. Bake meatballs 20 minutes or until internal temperature reaches 165°. Makes 20 meatballs.
4. In blender, purée red peppers, milk, paprika, and remaining 1 tablespoon mustard, and ¼ teaspoon each garlic powder and onion powder on high until smooth; transfer to medium saucepan. Makes about 2 cups.
5. Carefully stir meatballs into red pepper mixture; cover and cook over medium-low heat 10 minutes or until heated through and sauce is slightly thickened, stirring occasionally. Serve meatballs sprinkled with remaining ½ tablespoon parsley.
Approximate nutritional values per serving (5 meatballs, ½ cup sauce): 337 Calories, 17g Fat (2g Saturated), 0mg Cholesterol, 1027mg Sodium, 22g Carbohydrates, 6g Fiber, 5g Sugars, 22g Protein
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