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Cook Time:45 minsAdditional Time:15 minsTotal Time:1 hrServings:4Yield:4 meatballs & 3/4 cup sauce eachJump to Nutrition Facts
Cook Time:45 minsAdditional Time:15 minsTotal Time:1 hrServings:4Yield:4 meatballs & 3/4 cup sauce each
Cook Time:45 mins
Cook Time:
45 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Yield:4 meatballs & 3/4 cup sauce each
Yield:
4 meatballs & 3/4 cup sauce each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsOlive oil cooking spray4tablespoonsextra-virgin olive oil, divided2cupsfinely chopped cauliflower2cupsfinely chopped mushrooms2large clovesgarlic, finely grated, divided1 ½teaspoonsItalian seasoning, divided½teaspoonsalt, divided¼teaspoonground pepper1tablespoontomato paste2cupscooked bulgur⅓cupgrated Parmesan cheese1large egg, beaten1(28 ounce) canno-salt-added crushed tomatoes½teaspooncrushed red pepper2tablespoonschopped fresh basil
Cook Mode(Keep screen awake)
Ingredients
Olive oil cooking spray
4tablespoonsextra-virgin olive oil, divided
2cupsfinely chopped cauliflower
2cupsfinely chopped mushrooms
2large clovesgarlic, finely grated, divided
1 ½teaspoonsItalian seasoning, divided
½teaspoonsalt, divided
¼teaspoonground pepper
1tablespoontomato paste
2cupscooked bulgur
⅓cupgrated Parmesan cheese
1large egg, beaten
1(28 ounce) canno-salt-added crushed tomatoes
½teaspooncrushed red pepper
2tablespoonschopped fresh basil
DirectionsPreheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower, mushrooms, half the garlic, 3/4 teaspoon Italian seasoning and 1/4 teaspoon each salt and pepper; cook, stirring, until softened, about 5 minutes. Add tomato paste and cook, stirring, for 1 minute more. Transfer to a large bowl and let cool, stirring a few times, for 5 minutes. Add bulgur, cheese and egg and stir to combine.Form the mixture into 16 balls (about 1/4 cup each) and place on the prepared baking sheet. Lightly coat with cooking spray. Bake until lightly browned and firm, 20 to 25 minutes.Meanwhile, combine the remaining 2 tablespoons oil, garlic, 3/4 teaspoon Italian seasoning and1/4 teaspoon salt with tomatoes and crushed red pepper in a large skillet. Bring to a simmer over medium heat. Cook until the flavors have melded, about 5 minutes. Serve the meatballs with the sauce, sprinkled with basil.TipsMake Ahead Tip: Refrigerate the unbaked meatballs and tomato-basil sauce separately for up to 1 day. Reheat the sauce while the meatballs bake.Originally appeared: EatingWell.com, October 2016
Directions
Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower, mushrooms, half the garlic, 3/4 teaspoon Italian seasoning and 1/4 teaspoon each salt and pepper; cook, stirring, until softened, about 5 minutes. Add tomato paste and cook, stirring, for 1 minute more. Transfer to a large bowl and let cool, stirring a few times, for 5 minutes. Add bulgur, cheese and egg and stir to combine.Form the mixture into 16 balls (about 1/4 cup each) and place on the prepared baking sheet. Lightly coat with cooking spray. Bake until lightly browned and firm, 20 to 25 minutes.Meanwhile, combine the remaining 2 tablespoons oil, garlic, 3/4 teaspoon Italian seasoning and1/4 teaspoon salt with tomatoes and crushed red pepper in a large skillet. Bring to a simmer over medium heat. Cook until the flavors have melded, about 5 minutes. Serve the meatballs with the sauce, sprinkled with basil.TipsMake Ahead Tip: Refrigerate the unbaked meatballs and tomato-basil sauce separately for up to 1 day. Reheat the sauce while the meatballs bake.
Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower, mushrooms, half the garlic, 3/4 teaspoon Italian seasoning and 1/4 teaspoon each salt and pepper; cook, stirring, until softened, about 5 minutes. Add tomato paste and cook, stirring, for 1 minute more. Transfer to a large bowl and let cool, stirring a few times, for 5 minutes. Add bulgur, cheese and egg and stir to combine.
Form the mixture into 16 balls (about 1/4 cup each) and place on the prepared baking sheet. Lightly coat with cooking spray. Bake until lightly browned and firm, 20 to 25 minutes.
Meanwhile, combine the remaining 2 tablespoons oil, garlic, 3/4 teaspoon Italian seasoning and1/4 teaspoon salt with tomatoes and crushed red pepper in a large skillet. Bring to a simmer over medium heat. Cook until the flavors have melded, about 5 minutes. Serve the meatballs with the sauce, sprinkled with basil.
Tips
Make Ahead Tip: Refrigerate the unbaked meatballs and tomato-basil sauce separately for up to 1 day. Reheat the sauce while the meatballs bake.
Originally appeared: EatingWell.com, October 2016
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Nutrition Facts(per serving)350Calories18gFat34gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
