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Italian Meatballs in Tomato sauce

I’ve been craving Italian food lately and one thing my husband misses sometimes are italian meatballs. It’s hard to make vegan neatballs that stays together as you cook them but I was not about to give up. I made them with shiitake mushrooms, walnuts and just a little vital gluten and yes it sounds strange but oh my they are soooooo good. I had to keep myself from eating them straight up.
Neatballs:
1/2 cup walnuts
1 garlic clove, grated
1/2 cup yellow onion, diced
1/2 cup shiitake mushrooms, chopped
1 tbs canola oil
1 1/4 cup grated cheese
1 tbs Bragg’s liquid amnino’s or light soy sauce
1 1/2 tsp Italian seasoning
1/2 cup rolled oats
1 tbs Vital wheat gluten
Pepper to taste
Place walnuts in a food processor and mix until it’s a fine meal. Heat oil on medium heat in a skillet. Saute garlic and onion for a few minutes until glossy, not brown. Add shiitake mushroom and saute for another minute or so. Add mix to walnut and mix for 10 seconds. Add cheese, bragg’s or soy sauce, Italian seasoning, rolled oats and gluten. Mix for 30 seconds or until you have a sticky ball of dough. Preheat oven to F400. With wet hands, roll the dough to desired size. Place in a greased baking dish and bake for 10 minutes. Now make the sauce.
Tomato sauce:
1/4 cup yellow onion, diced
1 large garlic clove, grated
1 tbs canola oil
1/2 tbs Italian spice
1 can fire roasted diced tomatoes
1/2 cup water
2 tsp sugar
2 tbs ketchup
Salt to taste
Pepper to taste
Heat oil in a skillet on medium heat. Cook onions and garlic until soft, about 5 minutes. Add italian spice and cook another 30 seconds. Add tomatoes, water, sugar and ketchup and stir while sauce simmer on low heat 10 minutes. Add salt and pepper. Add neatballs into sauce and serve with pasta and vegetables.

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Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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