Plant-Based Mushroom Meatballs with Creamy Roasted Red Pepper Sauce

Prep: 20 minutes
Bake/Cook: 30 minutes • Serves: 4

1. Preheat oven to 400°; spray rimmed baking pan with cooking spray. In food processor, pulse mushrooms until small pieces remain. In large skillet, heat oil over medium-high heat; add mushrooms and cook 4 minutes or until moisture is released, stirring occasionally.

2. In large bowl, gently stir plant-based ground, flour, 1 tablespoon mustard, 1/2 tablespoon parsley, 1/4 teaspoon each garlic powder and onion powder, black pepper and mushrooms until just combined. Makes about 2-1/2 cups.

3. Form plant-based ground mixture into 20 (1-1/2-inch) meatballs; place 1 inch apart on prepared pan. Bake meatballs 20 minutes or until internal temperature reaches 165°. Makes 20 meatballs.

4. In blender, purée red peppers, milk, paprika, and remaining 1 tablespoon mustard, and 1/4 teaspoon each garlic powder and onion powder on high until smooth; transfer to medium saucepan. Makes about 2 cups.

5. Carefully stir meatballs into red pepper mixture; cover and cook over medium-low heat 10 minutes or until heated through and sauce is slightly thickened, stirring occasionally. Serve meatballs sprinkled with remaining 1/2 tablespoon parsley.

Approximate nutritional values per serving (5 meatballs, 1/2 cup sauce):
406 Calories, 27g Fat (6g Saturated), 0mg Cholesterol, 849mg Sodium,
15g Carbohydrates, 4g Fiber, 4g Sugars, 0g Added Sugars, 25g Protein

Dietitian’s Dish Tip(s):
> Incorporating nutrient-rich ingredients like mushrooms, quinoa, or lentils into meatball mixtures is an excellent way to elevate their nutritional profile.