BAKED VEGGIE SPIRALS AND “MEATBALLS”

SERVES

2-4

PREP TIME

10 minutes

COOK TIME

50 minutes

INGREDIENTS

For the Filling:
8 Pure Farmland Plant-Based Italian with Parmesan “Meatballs”
1 12-oz. package zucchini veggie spirals
2 Tbsp. vegetable oil
Salt and pepper
1 small yellow onion, diced
2 garlic cloves, minced
1 28-oz. can crushed tomatoes
1 tsp. dried oregano
Pinch of red pepper flakes
1 cup shredded mozzarella
6-8 fresh basil leaves, chopped

DIRECTIONS

For the Veggie Spirals:
Heat medium-size pan over medium heat until hot. Add veggie spirals and cover with lid.

Steam for 5 minutes.

Remove spirals from pan and place in colander to drain excess liquid. Set aside for later.

For the Filling:
Heat vegetable oil in a medium sauté pan over medium-high heat. Season meatballs with salt and pepper.

Add meatballs to the sauté pan until browned on all sides. Remove and set aside.

To the same pan, add onion and cook until softened, stirring frequently. Add garlic and cook for an additional 2 minutes. Add tomatoes, oregano, and red pepper flakes. Reduce heat and cook until sauce thickens slightly.

Add meatballs and reserved veggie spirals to sauce and stir to combine. Adjust seasoning with salt and pepper.

Place mixture in baking dish and top with mozzarella.

Bake until veggie spirals are warmed through and cheese is melted, approximately 10 minutes.

Remove and top with fresh basil leaves.

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