It's been about six months since my son became a vegetarian. It's been a bit of a trial and error period for us. I usually buy him a box of vegetarian burgers once a month or so. I have some vegetarian frozen meals on hand. If there's something I can easily make and just not add meat to it (spaghetti sauce, for example), I do.
But sometimes I struggle. Sometimes I come home tired after work and I'm just fed up with trying to figure out what Brady can eat while the rest of us are eating a meat-fueled dish.
One of our favorite meals is meatballs or meatloaves. I wanted to make some for Super Bowl Sunday, and I didn't know what to do for Brady.
Lucky for him, I felt like cooking on Sunday. I did a little digging and found a recipe for meatless meatballs. I made up the whole batch, precooked them, and froze half of them. He's in meatballs for a week or two.
They were actually really good. Dan and Kiah both ate them, and Brady's already gotten into his freezer stash.
Just in case you've got a veggie in your family, here's the award winning recipe:
Vegetarian "Meatballs"
Mix ingredients in order. Refrigerate for 30 minutes. Form into balls and place on baking sheet that has been sprayed with nonstick oil. Bake at 350 minutes about 20 minutes or until brown, turning after 10 minutes. (At this point, I put half on a different cookie sheet and into the freezer to freeze. After they were hard frozen, I put them in a freezer bag to be taken out individually and heated.) Place meatballs in a casserole dish. Cover with soup/barbecue sauce/whatever you'd like. Meatballs should be covered within 1/2 inch of the top. Bake, covered at 350 degrees for 45 minutes to an hour.
Note: The sauce stays nice and thick with these because there's no fat/liquid to thin out the sauce. It looked really yummy!
