Sep 30 2011

Spaghetti and “Meatballs”!

Meatballs

Although I am not a fan of the whole faux meat thing, there are a few exceptions.

We don’t do a lot of soy, so most meat alternatives are out anyway, but I do like seitan, which is made from the gluten of wheat and has tons of protein and iron.

These meat balls are easy to make, they taste great, and make an incredible filling, healthy, meal.

Meatball Recipe:

Ingredients:

  • 1 16-oz. pkg. seitan
  • 1/2 cup walnuts
  • 1/2 cup whole-wheat breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 3 Tbs. olive oil, divided
  • 3 cloves garlic, minced (about 1 Tbs.)
  • 1 tsp. low-sodium soy sauce
  • 1/8 tsp. dried oregano
  • 1 tsp. egg replacer powder

Directions:

Preheat oven to 400°F. Coat baking sheet with cooking spray. Blend seitan in food processor until crumbly. Add walnuts, and pulse until combined.

Transfer to bowl. Stir in breadcrumbs, herbs, 1 Tbs. oil, garlic, soy sauce and oregano. Whisk egg replacer with 1/4 cup water until frothy. Fold egg replacer into seitan mixture.

Shape mixture into 18 balls. Place on prepared baking sheet, and brush with 1 Tbs. remaining oil. Bake 20 minutes, turning once, or until crusty and lightly browned. Meanwhile, prepare pasta according to package directions. Drain, and divide among serving bowls. Top with sauce and meatballs, and serve.

Marinara Recipe:

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 celery stalk, finely chopped
  • 1 carrots, peeled and finely chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (32-ounce) cans crushed tomatoes
  • 1 dried bay leaves

Directions:

In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.

I got the meatball recipe from Veg Times. I do not come up with all the recipes on this site, but rather I share the best of what I find. I spend a lot of time trying out recipes so you don’t have to! I’ve tried many “meatball” recipes, but this is the one I like the most!

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