Stater Bros. Markets

#DYK: Mineral water comes from deep mineral springs which contain calcium that's great for your bones. Discover more benefits of mineral water: https://www.staterbros.com/benefits-of-drinking-mineral-wa/

New Weekly Ad is now available at https://www.staterbros.com/weeklyad/.

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Let's continue learning... #DYK Gluten is a protein found in wheat, some grains, and many processed foods. For people who are diagnosed with Celiac, gluten can cause serious health issues. #staterbrosgrow #learntogether

Shoutout to our #StaterStar Viviana V. at Store 198 #staterbros198 in Tustin, California. "The Excellent customer service! Our cashier was friendly and pleasant, however your bagger was superb! Viviana V. Packed my groceries in my bag very organized and carefully placed always with a warm friendly attitude and every time we go in she is always smiling and greets us. She asked us if we needed help to our car and happily accepted. Takes me back to the good old days. Excellent... customer service! The fruit station always has fresh fruit cut and the employees behind the counter are always friendly and attentive! Wonderful store!" - Customer Lisa B.

We hope you'll try out this 30 minute Plant-Based Mushroom Meatballs with Creamy Roasted Red Pepper Sauce recipe that serves 4. #staterbroscreations #veganuary Ingredients: Nonstick cooking spray (8-ounce) package baby bella mushrooms... 1 tablespoon olive oil 1 package (16 ounces) Full Circle Market Plant-Based Ground cup finely ground almond flour 2 tablespoons Dijon mustard 1 tablespoon fresh chopped parsley teaspoon garlic powder teaspoon onion powder teaspoon ground black pepper 1 cup drained roasted red peppers cup unsweetened almond milk teaspoon smoked paprika Directions: 1. Preheat oven to 400; spray rimmed baking pan with cooking spray. In food processor, pulse mushrooms until small pieces remain. In large skillet, heat oil over medium-high heat; add mushrooms and cook 4 minutes or until moisture is released, stirring occasionally. 2. In large bowl, gently stir plant-based ground, flour, 1 tablespoon mustard, tablespoon parsley, teaspoon each garlic powder and onion powder, black pepper and mushrooms until just combined. Makes about 2 cups. 3. Form plant-based ground mixture into 20 (1-inch) meatballs; place 1 inch apart on prepared pan. Bake meatballs 20 minutes or until internal temperature reaches 165. Makes 20 meatballs. 4. In blender, purée red peppers, milk, paprika, and remaining 1 tablespoon mustard, and teaspoon each garlic powder and onion powder on high until smooth; transfer to medium saucepan. Makes about 2 cups. 5. Carefully stir meatballs into red pepper mixture; cover and cook over medium-low heat 10 minutes or until heated through and sauce is slightly thickened, stirring occasionally. Serve meatballs sprinkled with remaining tablespoon parsley.