Rehydrate 6 tablespoons of dehydrated vegetables with water and microwave for 2.5 minutes. Drain. (Follow the instructions on the package)

Shape the mixture into meatballs and coat them in flour.

Sauté the meatballs in a skillet. Set aside.

In the same skillet, brown the bacon. Add the remaining rehydrated vegetables and cook.

Add the canned tomatoes, cook for a few minutes, then add the meatballs and 1/2 cup of water.

Season with salt and green seasoning. Cook over low heat until the sauce thickens.

Serve the meatballs over a bed of homemade mashed butternut squash.