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4LMHJCR SparkPoints: (50,982)
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8/14/17 10:02 A

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I have taken some of my eggplant "meatballs" and stuffed it into a pepper shell and frozen it. Never thought about doing it with zucchini! In fact, when I realized that the lentil balls were not going to hold up in sauce or frozen in that form, I used it to stuff some peppers.

I just want to have something healthier in the way of a meatball when making pasta or tortellini and meatballs for hubby. Thanks for the suggestion for zucchini! I will have to give that a try emoticon

HAWKTHREE's Photo HAWKTHREE SparkPoints: (67,623)
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8/14/17 9:08 A

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Another option is to take your meatless ground meat and stuff it into a pasta shell or a large pasta tube. I found this works well with freezing and reheating gently in a sauce.

If you're not into pasta, you could store it in another vegetable such as a red pepper shell. These freeze and thaw well. Storing in a hollowed out zucchini is another. The classic storing it in a large cabbage leaf is another. These storage veggies need to have a bit of precooking such as in the microwave or steaming them before stuffing them.

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4LMHJCR SparkPoints: (50,982)
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8/13/17 5:30 P

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I am looking for a recipe for a healthier meatball that will also hold up in sauce. I have tried 2 different recipes that use eggplant, another recipe with lentils. Both recipes with the eggplant will hold up in the freezer - lentil recipe, not so much.

I am trying to avoid using meat if possible. I want to be able to make them up, freeze them and then when I want a few meatballs, take a couple out of the freezer and then pop them into some sauce to warm up and enjoy as part of a meal.

Would anybody happen to have any suggestions?

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