TantaLizing "Spaghetti and Meatballs"
Secret Recipe “Meatballs”. These are so good you’ll know – *THIS is eatin!
¼ cup walnuts
½ cup pecans
1 cup mushrooms
¼ cup onion
¼ cup red pepper
2 clove garlic
dry mustard, braggs or cayenne to taste
2 Zucchini, spirolized
Favorite Italian sauce
¼ cup sprouted quinoa
¼ cup soaked sesame seeds (optional)
Blend nuts in cuisinart with garlic, onion, and red pepper. Add mushrooms. Add fresh basil (2 tbs) Dry basil and garlic is ok for this one. I added a handful of sprouted quinoa and sesame seeds. The sesame seeds never sprouted but were pretty soft as I soaked\rinsed them for 3 days. They taste very savory and sweet. I’m not sure if that was from the vidalia onion or the grain. Taste the mixture before dehydrating to make sure it’s good.
Dehydrate for 3-8 hours depending on how hard you want them and how big the balls were. I made small balls so they were ready in 3 hours.
Arrange meatballs on top of spirilized zuchini and top with your favorite sauce. Make sure and do not add the sauce to the meatballs too far in advance. The balls will get soggy and fall apart!
These would be good for a party with toothpicks in them and a marinara dipping sauce.
Use two to 4 zuchini depending on how big they are.
Hint: Toss a little olive oil, garlic, basil, and salt on zuchini to make it more flavorful.