{"id":3506,"date":"2023-11-01T13:38:01","date_gmt":"2023-11-01T13:38:01","guid":{"rendered":"https:\/\/staging.inseasonezine.com\/home\/?p=3506"},"modified":"2023-11-02T16:00:05","modified_gmt":"2023-11-02T16:00:05","slug":"plant-based-mushroom-meatballs-with-creamy-roasted-red-pepper-sauce","status":"publish","type":"post","link":"https:\/\/inseasonezine.com\/home\/plant-based-mushroom-meatballs-with-creamy-roasted-red-pepper-sauce\/","title":{"rendered":"Plant-Based Mushroom Meatballs with Creamy Roasted Red Pepper Sauce"},"content":{"rendered":"

\"Plant-Based\"download\"\"Email<\/a>
\nPlant-Based Mushroom Meatballs with Creamy Roasted Red Pepper Sauce<\/span><\/p>\n

Prep: 20 minutes
\nBake\/Cook: 30 minutes \u2022 Serves: 4<\/span> <\/p>\n

<\/span>Nonstick cooking spray
\n1\/2 <\/span>(8-ounce) package baby bella mushrooms
\n1 <\/span>tablespoon olive oil
\n1 <\/span>package (16 ounces) refrigerated Beyond Beef\u00ae plant-based ground<\/strong>
\n1\/2 <\/span>cup finely ground almond flour
\n2 <\/span>tablespoons Grey Poupon Dijon mustard<\/strong>
\n1 <\/span>tablespoon chopped fresh parsley
\n1\/2 <\/span>teaspoon garlic powder
\n1\/2 <\/span>teaspoon onion powder
\n1\/4 <\/span>teaspoon ground black pepper
\n1 <\/span>cup drained roasted red pepper
\n1\/2 <\/span>cup unsweetened almond milk
\n1\/4 <\/span>teaspoon smoked paprika<\/p>\n<\/div>\n

1. <\/span>Preheat oven to 400\u00b0; 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.
\n<\/span><\/p>\n

2. <\/span>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.
\n<\/span><\/p>\n

3. <\/span>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\u00b0. Makes 20 meatballs.
\n<\/span><\/p>\n

4. <\/span>In blender, pur\u00e9e 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.
\n<\/span><\/p>\n

5. <\/span>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.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving (5 meatballs, 1\/2 cup sauce):
\n406 Calories, 27g Fat (6g Saturated), 0mg Cholesterol, 849mg Sodium,
\n15g Carbohydrates, 4g Fiber, 4g Sugars, 0g Added Sugars, 25g Protein
\n<\/span><\/p>\n

Dietitian’s Dish Tip(s):
\n> Incorporating nutrient-rich ingredients like mushrooms, quinoa, or lentils into meatball mixtures is an excellent way to elevate their nutritional profile.
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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