So my husband is basically vegetarian except for salmon 3 times a month, maybe. I am somewhere around 90% vegetarian, 9% pescetarian and 1% turkey/chicken. Tonight we all wanted spaghetti and meatballs. So…. Veggie spaghetti and eggplant meatballs!! You don’t have to be a vegetarian to enjoy the foods! Spaghetti: organic tomato basil pesto, onions, broccoli, garlic, tomatoes, mushrooms and Brussels sprouts. Eggplant meatballs: eggplant, onions, garlic, oats & parmesan. Low glycemic index whole grain pasta! Even my 3 yr old it!!
1 tbsp garlic
1 cup milled oats (I just grind oatmeal in my food processor)
1/4 cup parmesan cheese
2 tbsp asiago cheese
1/2 cup ricotta
1 cup of lentils
4 tbsp olive oil
1/4 cup of water
1 tsp pink Himalayan sea salt
1/2 tsp black pepper
2 tsp Italian seasoning
4 tbsp spaghetti or marinara sauce ( have extra to use on the bottom of pan, 1/2 cup should work)
Preheat oven to 375 degrees
You will need a food processor
I diced 1 large eggplant and sautéed in 2 tbsp olive oil and 1/4 cup water.
Remove and place eggplant in the food processor, but do not turn on. Add garlic and onions to the pan. Lightly sauté. Add to food processor with 4 tsp of sauce and blend until semi smooth.
In a separate bowl, I mix oats, ricotta, lentils, black pepper, sea salt and mix.
Add the food processor mixture to the bowl.
In your baking pan, spread the remaining sauce and spoon meatballs into the pan.
Bake for 15 minutes. Remove and add parmesan/asiago and bake for 15 additional minutes.
Feel free to add any additional seasoning.
Also tweek it in anyway you desire and enjoy!
You can make this vegan by removing the cheese!
Let me know how you like it!