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Spaghetti and Neatballs

Our meatless neatballs are a must try! We use the perfect combination of lentils, vegetables, and walnuts to create an irresistible meal.

Meatless meatballs?! That is so neat!!! Melt in your mouth tender? Yep! Our meatless neatballs are a must try! We use the perfect combination of lentils, vegetables, and even walnuts to create a complete protein with irresistible texture. Paired with our Spiral Zucchini and Whole Wheat Spaghetti, this recipe is one for the record books.

 

 


 

Neatballs

 

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Ingredients:

 

1 teaspoonOlive oil
1 cupYellow onion, small, diced
8 ouncesMushrooms, halved
2 TablespoonsGarlic, minced
2 TablespoonsTamari
1 TablespoonChickpea Miso paste
2 cupsBrown rice, cooked
1 cupLentils, cooked
¼  cupTomato paste
3 TablespoonsNutritional yeast
1 TablespoonRosemary, fresh, minced
1 TablespoonThyme, fresh, minced
½  cupOld fashion oats
1 cupWalnuts, chopped
¼  teaspoonBlack ground pepper
10 ouncesH3 Marinara, see recipe below

 

Method:

 

  • Preheat oven to 375 degrees.
  • Heat a large skillet on medium heat.
  • Add olive oil.
  • Add onions. Sauté until translucent and caramelized. (About 5-7 minutes)
  • Add mushrooms to the food processor and pulse until they are finely minced but not reduced to a pulp.
  • Add mushrooms to pan with the onions, sauté for an additional 5-7 minutes.
  • Add tamari, miso, brown rice, tomato paste, nutritional yeast, garlic cloves, rosemary, thyme, black pepper and lentils to the pan, mix well.
  • Add oats to food processor, pulse briefly but not into a flour.
  • Add processed oats and walnuts to the pan.
  • Continue to cook on medium-low until the mixture is thick. Taste.
  • Allow mixture to cool.
  • Scoop 1 ounce balls and roll, place on a lightly greased sheet tray.
  • Bake at 375 degrees for 15-17 minutes.
  • Serve with marinara. 

 

 

Nutrition:  Servings: 10   |   Serving size: 3 ounces of Neatballs and 1 ounce of H3 Marinara on top   |   Calories: 210   |   Fat: 9 grams   |   Sodium: 220 milligrams   |   Carbohydrates: 23 grams   |   Protein: 8 grams   |   Fiber: 5 grams

 


 

Spiral Zucchini with Whole Wheat Spaghetti

 

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Ingredients:

 

¼  teaspoon

Olive oil

1 cup

Zucchini, spiralized

2 ounces

Whole wheat spaghetti, cooked

1 ounce

H3 Marinara, see recipe below

 

 

Method:

 

  • In a saute pan, add olive oil, zucchini, cooked whole wheat spaghetti and H3 Marinara
  • Cook on medium heat until warmed
  • Serve 

 

 

Nutrition:  Servings: 1   |   Calories: 110   |   Fat: 2 grams   |   Sodium: 80 milligrams   |   Carbohydrates: 20 grams   |   Protein: 5 grams   |   Fiber: 4 grams

 


 

H3 Marinara 

 

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Ingredients:

 

½  teaspoon

Olive oil

1 ½  each

Onions, chopped

¼  cup

Garlic cloves

¼  cup

Sherry

½  each

Carros, peeled and rough chopped

½  each

Celery stalk, rough chopped

5 pounds

Plum tomatos, canned

3 ounces

Tomato paste

1 each

Basil, fresh on stem

1 Tablespoon

Olive oil

½  teaspoon

Salt

¼  teaspoon

Ground black pepper

 

 

Method:

 

  • Preheat large pot with ½  teaspoon of oil
  • Add garlic, onions, carrot, and celery; caramelize down as dark as possible without burning
  • Pour in sherry, reduce until almost all the liquid is gone
  • Add tomatoes, tomato paste, and basil. Stir together
  • Bring to a simmer and cook down for at least 2 hours and until color darkens slightly  (DO NOT BOIL)
  • Puree with 1 Tablespoon. oil until smooth, in several batches, if necessary
  • Season with salt and pepper
  • Reheat and enjoy
  • Store leftovers in an airtight container

 

 

Nutrition:  Servings: 20   |   Serving size: ½  cup (4 ounces)   |   Calories: 45   |   Fat: 1 gram   |   Sodium: 300 milligrams   |   Carbohydrates: 6 grams   |   Protein: 1 grams   |   Fiber: 4 grams

 

 

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