Meatballs – Cathryn's Kitchen

I had made a large batch of vegan meatballs for our Super Bowl gathering. I kept some back just for this dish. This meal is a big plate of delicious comfort. The meal was easily put together by utilizing already prepped or cooked items: Meatballs, sliced mushrooms and my Alfredo Sauce. By doing this I had the meal ready in about 30 minutes.

Oh, and by the way, I made this all in one pan.

Alfredo Sauce
Meatballs
8 oz mushrooms, sliced
1 tsp All-purpose Seasoning
Vegetable Broth
8 oz. GF Quinoa Pasta, or your favorite
Italian Parsley, fresh, garnish

Cook pasta in a large dutch oven according to package directions. Drain and set aside.

Reduce heat to medium. Add mushrooms, all-purpose seasoning along with 1 tbsp of vegetable broth. Stir. Add meatballs and more vegetable broth (1 tablespoon at a time) if the mushrooms or meatballs start to stick to the pan. Stirring frequently until meatballs have warmed through.

Add cooked pasta back into the dutch oven. Stir.

Pour Alfredo sauce into pan and stir. Cook until all the ingredients are completely heated.

Top with a garnish of fresh parsley.

Serve. Eat. Enjoy.

Note: You could serve these without the meatballs (if you do not have any made) and it would still be incredible.

Another Note: You can always double the the Alfredo Sauce and put some aside for another meal.

I made these so I could have the Game Day Meatballs that I have made for many Super Bowls or special occasions with the rest of my family. I usually make the meatballs for parties, Super Bowl, Christmas Eve and when I need to make a dish for a large group.

Instead of the usual beef or turkey used for meatballs I decided to make a vegan meatball with portobello mushrooms and brown rice. The recipe is easy and can be finished in the oven.

1/2 large onion, diced
2 large portobello mushrooms, chopped
1 tbsp garlic, minced
Vegetable Broth, as needed
1 1/2 c brown rice, cooked, cooled
1/2 c GF bread crumbs
1/2 c GF all-purpose flour blend
1 tbsp all-purpose seasoning

In a large dutch oven add onion and portobello mushrooms. Cook over medium-high heat until onions are soft and lightly browned. Add broth as needed to keep from sticking.