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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.

There is no such thing as the final success in life. What is really meaningful is the courage to face the next minute, the next hour, the next day.

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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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