My hidden veggie sauces are the perfect addition to a meal when you want to incorporate more vegetables into your diet, or your kids are picky. This ensures that you are eating a variety of nutrients all in one dish! This recipe is a little bit more time consuming than some of my others, but I promise you it is well worth it. Especially when you can enjoy leftovers the next day, too!
TIPS: Feel free to use up veggies in your fridge before they go bad, or use this as a pizza sauce!! YUM
Ingredients:
- 2 lbs ground sirloin
- 1 lb ground beef
- 1 onion- chopped
- 1 zuchinni -chopped
- 1/2 yellow squash – chopped
- 1 cup spinach
- 2 Tbsp garlic
- 2 large mushrooms
- 1 carrot
- 2 cage free eggs
- 1 cup gluten free panko crumbs
- 1/4 cup vegan parmesan cheese (My favorite brand to use is Follow Your Heart)
- 3/4 cup oat milk (I use Chobani- extra creamy)
- 1 jar gluten free pasta sauce (I like Rao’s brand or Classico)
- Avocado oil
- 1 Tbsp of each seasoning: garlic powder, onion powder, paprika, oregano, parsley flake, salt & pepper
Instructions:
First step is to get your meatballs prepared and ready for their debut! I use 2 lbs of ground sirloin for an extra meaty flavor, mixed with 1 lb ground beef for the additional fat. To the meat, I add 2 cage free eggs, parm, panko, and seasonings and mixed well. Roll meat with your hands into 1.5″ balls and brown in cast iron skillet. While meatballs brown, sauté veggies in avocado oil until soft, add oat milk and simmer about 5 min. When veggies are very soft, add to a food processor and blend. Add in the jar of sauce and continue to blend. Once the mixture in creamy, add to the top of the meatballs and put cast iron skillet into oven. Bake meatballs at 425° for about 25 min or until bubbly and meatballs are cooked through. I love to serve these on a bed of gluten free noodles, or a jasmine rice. Enjoy these, knowing it is pure wholesome goodness!