Meat(less)balls and Spaghetti Recipe

Although I know all Italian grandmothers shun at the thought of using soy to make meatballs, I can’t help it. I miss my Italian food.

I had to.

Before I went Veg, turkey meatballs was one of my go-to meals because it was a.) cheap b.) filling and c.) yummy.

Using  soy is much healthier than beef or turkey meat, so A+ to me (and to you if you are making this).

This meal is a great substitute for a traditionally meaty meal. And while a rather chatty vegetarian told me in the grocery store, there is no way the soy crumbles will stick in order for you to form them into meatballs, I had no problem. So this one’s for you  snooty Veg lady in Publix. *motions to picture below.

Here is the recipe I used for the ultimate ironic meal that is named: Meatless Meatballs or Meat(less) balls.

Meat(less)ball Recipe

Ingredients

1 box pasta

2 packages soy meatless crumbles (or 2 pounds meatless crumbles of some sort)

1 cup bread crumbs

1/2 cup grated parmesan cheese

2 eggs

5 basil leaves, chopped

1 teaspoon salt

1/2 teaspoon pepper

3 garlic cloves

pinch cayenne pepper

olive oil

Directions

1. Preheat oven to 400 degrees. Combine all ingredients in a medium mixing bowl, until properly dispersed. Dip hands in oliver oil, grab a chunk of the mixture, begin packing it together and roll into a ball. Depending on how large you want them, you can add more meat to the ball. Mine were about 2 inches in diameter. Try and coat balls in olive oil, then place on a cookie sheet. Repeat until all of the mixture is rolled into ball shapes.

2. Bake for 10-15 minutes, until the outside is lightly browned and the inside is thoroughly cooked.

*Some soy crumbles, such as the brand I used (Boca) needs to be thoroughly cooked because they still contain raw ingredients such as eggs.

3. Take meatballs out, and put them in the already simmering red sauce to cook for about 20 more minutes. (Although this step may not be necessary, it makes them really tender and good).

4. Boil water for pasta, add pasta after water is at an intense boil, and cook for 5-10 minutes until the noodles are done to your liking.

Depending on your taste, you may just want to use red sauce in a jar or make your own. Homemade sauce is always better (and necessary when you are cooking for someone who is a sauce snob). Here is the recipe I used for that if you are interested:

Italian Tomato Sauce Recipe 

Ingredients

2 cans tomato puree

1 can peeled tomatos

4 cloves garlic

1 small white onion, diced

5 leaves basil

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup olive oil

1/4 cup grated parmesan cheese

Directions

1. In a large pot, add olive oil, onion ad garlic and cook on medium until onions are translucent.

2. Add all ingredients, and simmer on low for an hour (40 minutes without meatballs, 2o with meatballs).

Lastly, if you don’t feel like you are breathing garlic fire breath yet, make some garlic bread to go with it! Just slice a french or italian loaf diagonally, add olive oil, garlic, pepper and parmesan cheese. Bake on 450 degrees until lightly browned.