Veggie Meatballs

This has been a very popular recipe for me over the years!  I’ve even served it to people who didn’t realize they were meatless!  They have a great texture and hold iup well with sauce.  ENJOY!

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Veggie Meat Balls
½ Small onion diced
1 box or 8 oz. Frozen chopped spinach thawed and drained
1 cup Sliced mushrooms sliced and diced into small ½ inch pieces
1/2 lb. Eggplant peeled, sliced and cubed into 1 inch cubes
16 oz. Can of Great Northern Beans
1 Tbs Minced garlic
Salt and pepper
3 Tbs Fresh basil, chopped
2 eggs
1 cup breadcrumbs
Olive Oil
In large pan, sauté onion in olive oil until tender. Add mushrooms and cook for another three minutes until mushrooms are soft. Add thawed frozen spinach and garlic and cook another two minutes. In another large pan, sauté diced eggplant in olive oil until tender, but still holding its firm shape. Approximately 5 minutes. Add drained and rinsed beans to a bowl and mash until mostly all the skins have broken and consistency it chunky. Add all sautéed ingriedients to a large bowl with beans and allow to cool till they can be handled. Salt and pepper well. When cool enough, add breadcrumbs, eggs and fresh basil. Using hands or wooden spoon, combine all ingredients. Using damp hands, form into ball shape approximately 2 inches in diameter in size and brown lightly in sauté pan. Add to sauce when at least two sides have been browned and continue cooking for another 15 minutes.
Fra Diavolo Sauce
2 Tbs Garlic
1 Small onion diced
Crushed red pepper (to taste)
3 16 oz. cans of diced tomatoes
3 Tbs Basil
½ cup Water
Salt and pepper
In large Dutch Oven, sauté diced onion in olive oil for two minutes, add crushed red pepper and garlic and sauté additional 30-45 seconds. Add cans of diced tomatoes and water. Add Fresh Basil and salt and pepper. Simmer 15 minutes. Season with more salt and pepper if needed.

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