6 cup vegetables, diced in small ½” pieces (Squash, carrots, onion, eggplant, celery, bell pepper, sweet potato, whatever you have on hand!)
½ cup olive oil
Salt & Pepper
6 cloves garlic, minced
1 package neat Italian, neat egg
½ parmesan cheese, or vegan cheese
1 cup vegetable stock
Optional: Serve over Quinoa, Rice, or Pasta
Preheat oven to 450. In a large bowl, toss vegetables in olive, garlic, and add salt and pepper to taste. Line a deep cookie sheet with sides or a deeper roasting pan with a silicone non-stick mat or spray with cooking spray. Arrange the veggies in a single layer on the sheet or pan and roast at 450 for 20 minutes.
Meanwhile, mix the packet of neat Italian, with 2 eggs or substitute (neat egg), and ½ cup parmesan cheese or vegan cheese. Add water, 1 tablespoon at a time, until the mixture is thoroughly moistened, yet still formable. Make 12-15 mini meatballs, approximately the diameter of a quarter or smaller.
After the veggies have cooked 20 minutes, remove the tray from the oven. Place the mini neatballs on top of the veggies. Pour 1 cup of vegetable stock over the neatballs and the veggies. Cook the veggies and neatballs for 10-12 minutes, until the neatballs are cooked through and the veggies are browning on the edges. Serve over quinoa, rice, or pasta, or makes a filling and healthy meal just as the veggies and neatballs!
Makes 24-30 pizza poppers.
Cook neat Italian according to package instructions, making crumbles (made vegan with the neat egg).
Roll out pizza dough to 1/4″ thickness. Cut 4″ squares of the pizza dough with a pizza cutter.
In the center of each square, spread 1 teaspoon sauce, top with 1 tablespoon neat Italian, and a sprinkle of cheese. Fold 2 diagonal corners together, making a triangle. Seal the edges with a fork and make a slit in the top of each triangle to allow steam to escape.
In a small bowl, stir olive oil and garlic together. Brush the top of each triangle with the olive oil & garlic mixture.
Place the triangles on a greased cookie sheet, bake at 350 degrees for about 12 minutes or until light golden brown. Serve with a side of pizza sauce for dipping.