There are only a few things I miss about being an omnivore (I swear!). One of those things is spaghetti and meatballs.
There’s something perfectly comforting and old-wordly about spaghetti and meatballs, and I was so excited when I stumbled upon a recipe for vegetarian “meatballs” made with real ingredients (not weird fake meat products- though I do occasionally eat those and guiltily revel in their processed goodness).
These are wonderfully flavorful and packed with protein, hold together well (no easy feat with veggie meatballs), and are super simple to make. Great for a weeknight dinner on a cold eve. Extra great paired with garlic bread and a glass of wine. We paired this with a showing of The Muppets (I LOVED THIS MOVIE!), and I’ve been smiling ever since!
What are you favorite comfort foods?
After the recipe you’ll find a few more of mine!
Vegetarian Spaghetti & Meatballs
Serves 2-4 (it served us two, and we ate the leftovers later in the eve– oops!)
1 1/2 cans (15 oz. each) cannellini beans, drained and rinsed
1/2 medium yellow onion, grated
2 cloves garlic, minced
1/4 cup chopped Italian parsley
1 ½ tsp dried oregano
1/2 cup dried breadcrumbs
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
3 cups marinara sauce (your favorite kind)
Crushed red pepper (I love topping pasta with this!)
Cooked spaghetti (I love Barilla plus– more protein than whole wheat pasta and not quite as overtly wheaty)
Preheat oven to 350 degrees. Spray a baking sheet with cooking spray.
Add beans to the bowl of a food processor. Pulse until chopped, but not smoothly pureed. Alternatively, mash the beans using a potato masher– this is what I used because I don’t have fancy kitchen equipment!
Transfer the beans to a medium bowl and stir in grated onion, garlic, parsley, oregano, egg, breadcrumbs, salt and pepper until well-combined.
Using a rounded spoonful, form “meatballs” by rolling between the palms of your hands. Place the them on the prepared baking sheet, spacing evenly.
Bake until the meatballs are firm to the touch and have developed a light golden brown coating, 15 to 20 minutes. After 10 minutes, roll them so that they get crispy on all (or most) sides.
In a large saucepan, heat you favorite marinara sauce over medium heat until simmering. Add the veggie meatballs, and stir to coat. Simmer until the sauce thickens slightly, stirring occasionally, 10 to 15 minutes.
Serve over spaghetti and top with grated Parmesan cheese.
Other great comfort food ideas:
and now it’s time to share your favorites… go!