neatballs with Garlic Roasted Vegetables

neatballs with Garlic Roasted Vegetables

Enjoy a healthy and vibrant dish featuring vegan “neatballs,” created with the neat Italian Mix and alongside an assortment of garlic-flavored vegetables. These neatballs are easy to make in batches, requiring only the gluten-free neat egg to bind them and bring out the zesty Italian flavors inside. A delicious dish for eating on its own, or serving on top of rice, quinoa, or pasta for a plant-based meal the entire family will enjoy.

Serving Size: 12-15 Mini neatballs

  • 2 neat eggs¬†(2 tbsp of neat egg powder mixed with 4 tbsp of water)
  • 1 package neat Italian Mix, prepared as crumbles
  • 6 cups vegetables, diced in small pieces (squash, carrots, onion, eggplant, celery, bell pepper, sweet potato)
  • 1/2 cup olive oil
  • 6 cloves garlic, minced
  • 1/2 cup vegan cheese
  • 1 cup vegetable stock

Preheat oven to 450F.

In a large bowl, toss vegetables in olive oil, garlic, and add salt and pepper to taste.

Arrange the veggies in a single layer on the sheet or pan and roast at 450F for 20 minutes.

Meanwhile, mix the packet of neat Italian, with 2 neat eggs, and 1/2 cup cheese

Add water, 1 tbsp at a time, until the mixture is thoroughly moistened, yet still formable.

Make 12-15 mini neatballs, 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 when cooled.

Click here to shop neat Italian Mix on Amazon.