What I Ate Wednesday – Meatless Meatball Recipe!

I am so glad that today is What I Ate Wednesday because I finally have the recipe for the meatless meatballs all ready to share with you.

Before I get to the recipe though, let’s take a look at some other fun foods I have been enjoying:

BREAKFAST:

While I am still totally on the two-ingredient pancake kick, I have been mixing it up a bit and integrating oatmeal bowls in the morning instead of at lunch.

Lately I have been enjoying steel-cut oats mixed with chopped apple, egg whites, peanut butter and a spoonful of cranberry-apple butter.

If you haven’t added egg whites to your oats, you need to try it today. Not only for the protein content either. The flavor and texture combo of the egg combined with the cooked apple and the mush of the oatmeal covered in peanut butter is simply divine.

I have also been loving my favorite oatmeal and yogurt parfait bowls in the morning on those days that I decide not to make it for lunch.

Why should you have to choose between your peanut butters? Use a bit of both.

Confession: I encourage the little boy to eat Cinnamon Raisin Ezekiel Bread for breakfast just so I have an excuse to take the package out and pick the raisins out of the end slices from the loaf.

And can someone please explain how anyone can leave over bites of this bread, especially when those bites include raisins?

I shouldn’t complain. All this plate means is more raisins for me.

LUNCH:

So lately I have been craving eggs around lunch time.

This mess contains a mixed pepper and onion omelette with roasted broccoli, butternut squash and I think brussels sprouts topped with avocado.

I have been eating a lot of squash these days but really bought this one the other day specifically to add to my meatless meatballs.

Question before we get to the recipe: Do you eat while you cook? I sample, nibble, pick – call it what you will. I absolutely snack may way through cooking and food prep.

I made and ate kale chips throughout the meatball making process. Some weeks I live on kale chips and some weeks I don’t even have kale in the house; I go through phases.

Anyway, let’s talk about the meatballs. The MEATLESS meatballs.

I always have a bag of Trade Joe’s Meatless Meatballs in my freezer. I love them. But. I know I can not only make my own, but make them super tasty without extra ingredients.

I was inspired recently to make my own meatless meatballs after tackling and enjoying the meatloaf bites a few weeks ago.

Looks yummy, right? They are. They really really are.

So what’s in them? Glad you asked.

I started with a can of Red Kidney Beans. I opted for chopped mushrooms, mashed-up butternut squash and a drop of mixed vegetables just because I think they are cute.

Yes, I think the frozen packages of your basic mixed vegetables are cute.

Some tomato paste and a few spices. And that’s it.

No egg, no breadcrumbs, no fillers.

I realize you may not always have a butternut squash on hand, or even a packaged of sliced/whole baby bella mushrooms.

That’s OK. You can easily pick up the ingredients, or use substitutes.

You don’t HAVE TO use mushrooms. I just think they add a meaty texture. You can sub sweet potato for the squash or even canned pumpkin.

The process is super simple. I like simple.

I allowed some of the squash pieces to go unmashed not only because I am lazy but because I like the texture.

I also like that they store well in the refrigerator or you can even freeze a batch or two to easily have on hand.

Meatless Meatballs:

• 1 can kidney beans (I used organic)
• 1 can tomato paste (I used organic)
• 1/2 container chopped mushrooms (I used whole baby bella)
• 1 – 1/1- 2 cups mashed butternut squash*
• pepper
• oregano
• garlic
• 1/2 cup mixed vegetables (you can certainly add more/less)

*I soften the cut butternut squash in the microwave so that it is easy to mash. You can certainly use already roasted squash or try using the frozen. The only issue with the frozen is the water content – I am not sure how much moisture it will add to the mixture when it is defrosted.

Directions:

Preheat oven to 350 degrees.

Mash kidney beans, chopped mushrooms and squash in a bowl. Add seasonings, tomato paste and thawed vegetables.

Roll into balls and bake on lightly greased cookie sheet for about 20 minutes, flipping half way through.

When you take them out, they may still be mushy which is fine. You can even roll them a bit once cooked to further solidify their shape.

They are so good that I find myself popping them into my mouth as a snack straight out of the refrigerator.

Even the little boy liked them for dinner with a mix of whole wheat pasta covered in tomato sauce and a sprinkle of mozeralla cheese.

LET’S TALK DESSERT:

I can’t resist my favorite warm bowl of peanut butter cup apples in the evening.

Fruit for dessert is becoming a trend in our house.

The little boy requested sliced banana topped with peanut butter and raisins.

I have taught him well, don’t you think?

Make sure you check out the rest of the What I Ate Wednesday posts!

***************************

I NEED TO KNOW:

What have you been craving lately?

Do you snack while you cook? I end up eating half of what I am preparing.

Do you buy any of the Trader Joe’s meatless products? We also buy the chickenless tenders – my son loves them.

Favorite chocolate covered fruit? I can’t even answer this. I want to say apples but I love chocolate covered pineapple. And strawberries.