Meatball Sliders

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Meatball Sliders
These are recipes that aren’t in my book, which has my most favorite ones. But these are new ones I’ve learned and want to share with everyone!When we were at the Woodstock Fruit Festival my mom and dad watched Dr. Doug make meatball sandwiches. We made smaller ones today and my dad said they are called “sliders” when they are small. We don’t do much dehydrated food (except onion crackers) but this one you only dehydrate for 2 hours so it still has most of its water still in it. The dehydrator just softens the veggies.Try it. It’s easy and you can just wing it!
Meatball Sliders
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Rate this recipe!
These are recipes that aren’t in my book, which has my most favorite ones. But these are new ones I’ve learned and want to share with everyone!When we were at the Woodstock Fruit Festival my mom and dad watched Dr. Doug make meatball sandwiches. We made smaller ones today and my dad said they are called “sliders” when they are small. We don’t do much dehydrated food (except onion crackers) but this one you only dehydrate for 2 hours so it still has most of its water still in it. The dehydrator just softens the veggies.Try it. It’s easy and you can just wing it!
Prep Time Cook Time
30minutes 2hours
Prep Time
30minutes
Cook Time
2hours
Instructions
  1. First peel the zucchini and then slice the zucchini in half (long ways).
  2. Scoop out the seeds and put them in the food processor, so there is a trough in the middle of the zucchini.
  3. Put the zucchini on a dehydrator tray.
  4. Put meatball veggies in food processor with the seeds of the zucchini and the spices. We added a bit of tomato and sun-dried tomato for flavor.
  5. Process until you can make small balls out of it. They stick together, no problem.
  6. Put the balls on the dehydrator tray (may need to use the teflex sheets if they are a bit juicy).
  7. Dehydrate for 2 hours. The zucchini will get soft. The meatballs will get soft and the outside will have a bit of a skin on it.
  8. In the meantime put tomato and onion and spices in the blender or Nutri-bullet and make a nice thick sauce. I liked the one without sundried-tomato the most but my mom and dad liked the sundried-tomato. Try it both ways and see what you like.
  9. After 2 hours, take everything out and cut the zucchini into small pieces that can hold one meatball or you can keep them bigger and make a big sandwich (that’s what Dr. Doug did). Put some sauce on the zucchini, then add the meatball and then sauce on top of that!
  10. ENJOY!!!!
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RawFoodLevi

RawFoodLevi

Awesome Chef at Raw Food Levi
Levi is 10-Years-Old. He has been a raw vegan from birth and it loves it. He loves fruits and veggies, has lots of energy and never gets sick.Levi has begun sharing some of his favorite recipes and even has his own book!Already spotlighted by The New York Times, Levi is one chef you'll want to keep an eye on.Be sure to stop by his site and send him some love!
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Dr. Graham

Dr. Graham

Dr. Douglas Graham is the author of many books on health and raw food including The 80/10/10 Diet, The High Energy Diet Recipe Guide, Nutrition and Athletic Performance, Grain Damage, andPrevention and Care of Athletic Injuries. A lifetime athlete and raw fooder since 1978, Dr. Graham is an advisor to world-class athletes and trainers from around the globe. He has worked professionally with top performers from almost every sport and every field of entertainment.

As the owner of a fasting retreat in the Florida Keys for ten years, Dr. Graham has personally supervised thousands of fasts. He was in private practice as a chiropractor for twenty years before retiring to focus on his writing and speaking with FoodnSport.
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