This meatless meatball and vegetable skillet recipe has been sponsored by Birds Eye®, Gardein®, and Earth Balance®. All thoughts and opinions are my own.
Between the holiday aftermath, weeks of sickness plaguing our family and taking care of a new baby, it’s been a bit crazy around here. And, I have to admit, my meal planning has suffered. I normally prepare a weekly meal plan by Monday morning, and follow it throughout the week. That usually includes rotating through proteins and attempting to keep at least one or two of our meals meatless.
Lately, that meal planning ends up going out the window when I’m running around town going to doctors appointments and preschool. Luckily, I picked up some Gardein® meatless meatballs atWalmart (because I was already there), and a few bags of Bird’s Eye® Steamfresh Superfood Blends Barley and Kale to go with them.And, as always, the buttery spread that helps pull a lot of my meals together - Earth Balance Original Buttery Spread.
Even though we’re insanely busy lately, I’m still trying to stick to my new year’s resolutions, and that includes eating lots of veggies and plant-based meals and eating at home as much as possible - while still making sure they’re full of plenty of taste but also convenient. Of those two meatless meals on my menu, I always try to make one pasta, to satisfy my carb cravings, and I aim to get one alternative form of protein. Adding this variety into our menu helps keep us on track and committed to this our new ways.
To make this meatless meatball and vegetable skillet, I used two bags of Gardein Meatless Meatballs and two bags of Bird’s Eye Steamfresh Superfood Blends Barley and Kale (you can find these both in the freezer section at Walmart). The sauce that comes with the veggies is awesome, but I wanted to make sure there was enough seasoning and flavor for all of my extra add ins. So I melted a bit of Earth Balance® Original Buttery Spread, which we always have on hand, to sauté some pre-minced garlic and dried herbs. I used this to cook the meatless meatballs before adding the vegetable bags.
Once the meatless meatballs were cooked, I gently removed them from the pan (you want to be as gentle as you can so you don't smash the meatless meatballs). I also threw in some fresh greens, because I had a bag of a spinach blend in my fridge that needed to be cooked. You don’t actually have to add these to your skillet, but I love the extra green they contribute, and we can always use extra vegetables. That’s another great thing about these products - there’s so much opportunity to add versatility to their already great tasting base.
I love how simple and easy this meatless meatball and vegetable skillet is. No prep required. No chopping or measuring. Nothing. It’s literally a rip and dump kind of recipe that’s nutrient-rich and plant-based. And, since it all comes from Walmart it makes it a cinch to grab at an affordable price. If all that wasn't appealing enough, you'll only have one pan to clean up when you're done.
My original recipe serves about 6 - 8 people. I always try to cook extra food for dinner, because I count on leftovers for lunches, especially to send with my husband to work. It's my very own version of Sunday meal prep. I've gone ahead and cut down the recipe for you, and it now serves four, but you can feel free to double it if you want to serve more people or have leftovers to get your through the week - again winning with that versatility factor.
- 1 tablespoon Earth’s Balance Original Buttery Spread
- 1 teaspoon minced garlic
- 1/2 teaspoon dried basil, or Italian herbs
- 1/4 teaspoon dried parsley, or Italian herbs
- 1 bag Gardein meatless meatballs
- 1 bag Bird’s Eye Superfoods Blend Barley and Kale
- 4 cups fresh cooking greens, or fresh spinach
- 1/4 teaspoon coarse salt
- 1/4 cup water, as needed
- In a large skillet over medium-high heat, melt Earth’s Balance Original Buttery Spread. Add garlic and herbs. Saute until fragrant, about 30 seconds. Add meatless meatballs and cook according to package instructions for sauteing.
- When cooked, gently transfer meatless meatballs to a plate.
- Add superfoods blend, cooking greens and salt to skillet and cook, stirring occasionally, until greens are wilted and vegetables are heated through, about 5 minutes. Return meatless meatballs to pan and continue cooking until heated through.
Last Updated on December 29, 2020 by Melissa Belanger