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Spaghetti & Vegetarian Meatballs Recipe


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Spaghetti & Vegetarian Meatballs

Spaghetti & Vegetarian Meatballs recipe

Servings: 4
Total Time: 4 hours
Recipe by: Frankie


for the veggie meatballs:
1 TBSP cooking oil
1 lb white mushrooms chopped fine
1 cup finely chopped onion
2 large eggs lightly beaten
1/2 tsp salt
1/2 TBSP garlic powder
1 tsp dry oregano
1/2 tsp dry basil
1/2 tsp dry parsley
1/2 tsp red pepper flakes
1/2 cup finely shredded mozzarella cheese
1/2 cup panko bread crumbs
1/2 cup quick oats
for the pasta and sauce:
1 lb spaghetti pasta
36 oz tomato puree
1/2 TBSP garlic powder
1 tsp salt
1 TBSP dry oregano
1/2 tsp basil
1/4 tsp fresh ground pepper
grated parmesan cheese for top


for the veggie meatballs:

1. In a large saucepan heat the oil over medium-high. Add the chopped mushrooms and onions and cook, stirring occasionally, until all liquid has evaporated, about 10 to 12 minutes. Take off the heat and allow to cool for 10 minutes.

2. In a large mixing bowl combine the mushroom and onion mixture with all remaining veggie ball ingredients. Form mixture into balls about 1 and 1/2 inches each, should make about 14 balls. Cover balls and refrigerate for at least 3 hours.

3. Preheat oven to 425°F. Remove balls from the fridge and bake in the preheated oven for 20 minutes.

for the pasta and sauce:

1. In a large saucepan combine the tomato puree, garlic powder, salt, oregano, basil and pepper. Bring to a boil over medium heat, reduce heat to low, cover and simmer 30 minutes, stirring occasionally.

2. Cook pasta according to box directions. Stir cooked veggie meatballs into the sauce.

3. Serve sauce and veggie meatballs over the cooked pasta and topped with parmesan.


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Spaghetti & Vegetarian Meatballs


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