This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ChooseMazola #CollectiveBias
Do you know September is the National Cholesterol Awareness month!? To spread awareness, I will share my favorite Vegan Herb-licious Plant-based Meatballs and show you how some simple swaps like Mazola® Corn Oil instead of butter can make a meal lighter. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com. Before I dive into the recipe, let me tell you what and why I swapped.
Why I choose Mazola® Corn Oil:
My parents have high-cholesterol, and if you are hanging with me here long enough, then you know I try to make recipes for them according to their health needs. So when I learned that Mazola® Corn Oil has more plant steroids than extra virgin olive oil, which help to reduce bad cholesterol, I started using Mazola Corn Oil even though I used other oils for ages.
Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses including baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. Mazola also has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications. Many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, not only negatively affects the food’s flavor but also the nutritional value.
You can reduce saturated fats and cholesterol in your meals easily with simple swaps, such as substituting butter with Mazola Corn Oil.
What I swaps:
For my swaps, I used Mazola Corn Oil instead of butter. I swapped mushroom and lentils to make these meatballs instead of meat. I also baked them instead of deep frying them. For my third swap, I like to eat these meatless meatballs with zoodles instead of regular pasta (more details at the bottom).
Like many of you, I also grew up in a family where meatballs and kebabs were kind of staple foods in the refrigerator. I saw my mom and my aunts make 50-100 meatballs at a time and keep them in the fridge almost every week because we used to have a lot of instant guests at dinnertime (lol). Those meatballs were made with, of course, fatty red meats, and as a Bengali, my mom liked to add butter and Ghee (clarified butter) and deep fried it. So when I first made these plant-based meatballs without butter and baked them, I was eager to know what my parents’ comments. And surprisingly, my dad liked them more than my mom, but they both agreed they don’t feel the absence of butter and now they can eat more of these without scares of high cholesterol.
I brush these plant-based meatballs with Mazola Corn Oil before baking and also used the corn oil to sauté mushrooms instead of butter/extra virgin olive oil.
About Herb-licious Plantbased Meatballs:
I like to talk about textures of these Herb-licious Meatless Meatballs. There are many ways to make plant-based meatballs. Personally, I like to make them with mushrooms because it gives a meaty texture. I keep it simple with mushroom and lentils because I don’t want to give a veggie vibe when I say they are meatless meatballs. For the same reason, I use more dried herbs than fresh ones.
If you like mushroom but want to omit lentils, then check out my other two recipes on my YouTube channel. They are old, so excuse video quality.
3 different ways to eat/serve Herb-licious Plantbased Meatballs
I can eat these meatballs just out of the tray because they are full of flavor and don’t even need any dipping sauce. But I will show you how you can make three full meals with these Herb-licious Plant-Based Meatballs.
First – Cut zucchini & carrots with a spiral (you can use regular pasta, too), add your favorite pasta sauce and these meatballs.
Second – In a bowl, add your favorite greens (I used organic spring mix), add cucumber and Herb-licious Plantbased Meatballs. As a dressing, I have Avocado Crema. Get the recipe here.
Third – Grab a hot dog bun, put some spinach and these meatballs in it. I love pickled cucumber to add in my hot dogs. You can use some relish, too.
In a pan, add 1 tsp Mazola® Corn Oil and sautéed chopped onion. When onion looks translucent, add chopped mushroom, garlic and ½ tsp salt.
Mushrooms will release water. Cook them in medium heat until water dries out. Now, let it cool down for a bit.
I soak my lentil about 10 minutes. If you use canned lentil or any other beans, I would suggest to bake them first to dry them properly. Otherwise, meatball mixture will be more watery. Then, strain them and add to the food processor. Blend them with ½ cup of oats.
In this oat-lentil mixture, add sautéed mushrooms and all the herbs. Give it couple of pulses. I like little mushroom chunks in my meatballs, so not going to make it a smooth paste.
Now, put a little oil on your palm and grab a spoon (I use 1 tbsp to measure all equal). Make small balls and put on a baking tray. In a small bowl take 1 tsp Mazola® Corn Oil and brush these meatless meatballs with this oil. Bake them at 380 for 30 minutes. Flip them in half way.