Vegetarian Spaghetti and Meatballs

Vegetarian Spaghetti and Meatballs is a delectable twist on the classic Italian comfort food. This recipe focuses on creating meatballs with a tender, moist, and savory texture using veggie protein crumbles, made of texturized soy protein. The combination of garlic, onion, and rosemary adds depth to the flavors, while toasted ground pine nuts and grated Parmesan contribute nutty richness to the meatballs. To bind everything together, a panade of bread and milk, along with eggs, ensures the meatballs hold their shape and remain moist during baking. By brushing the meatballs with oil and baking them, we achieve a delightful browned crust without the need for pan-frying.

The sauce accompanying the meatballs is a simple and fresh-tasting tomato basil sauce, which perfectly complements the savory meatballs. When served over spaghetti and topped with extra Parmesan, this dish is a satisfying and satisfying vegetarian alternative that’s sure to please everyone at the table.

SERVES 4 TO 6

INGREDIENTS:

MEATBALLS

• 2 tablespoons unsalted butter
• ½ onion, chopped fine
• 2 teaspoons chopped fresh rosemary, or ½ teaspoon dried
• Salt and pepper to taste
• 4 garlic cloves, minced
• 12 ounces veggie protein crumbles
• 2 large eggs
• 2 slices hearty white sandwich bread, crusts removed, torn into pieces
• ¼ cup milk
• ¼ cup pine nuts, toasted
• 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving

SAUCE AND PASTA

• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 2 (28-ounce) cans whole peeled tomatoes
• ¼ cup chopped fresh basil
• Salt and pepper to taste
• 1 pound spaghetti

INSTRUCTIONS:

FOR THE MEATBALLS

1. Adjust the oven rack to the upper-middle position and preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Melt the unsalted butter in a 12-inch nonstick skillet over medium-high heat. Add the chopped onion, rosemary, and ¼ teaspoon of salt. Cook, stirring occasionally, until the onions are well browned, soft, and caramelized (about 8 to 10 minutes). Stir in the minced garlic and cook until fragrant (about 30 seconds), then let the mixture cool for 10 minutes.
2. In a food processor, combine the cooked onion mixture, veggie protein crumbles, eggs, torn bread pieces, 2 tablespoons of milk, toasted pine nuts, and grated Parmesan. Process the mixture until well combined and has a uniform texture. Scrape down the bowl as needed, and if the mixture seems too dry, add 1 tablespoon of milk at a time until the desired consistency is achieved.
3. Shape the mixture into about 20 meatballs, each about 1½ tablespoons in size, and space them evenly on a lightly oiled baking sheet. Bake the meatballs until they are browned and firm, which should take about 30 minutes.

FOR THE SAUCE AND PASTA

1. In a Dutch oven, heat the extra-virgin olive oil over medium heat. Cook the minced garlic until it turns golden, about 1 to 2 minutes. Add the whole peeled tomatoes and use a potato masher to coarsely chop them. Bring the sauce to a boil and then reduce the heat to a simmer, allowing the sauce to thicken for approximately 20 minutes. Stir in the chopped basil, and season the sauce with salt and pepper to taste.
2. Reserve 2 cups of the sauce separately. Gently add the cooked meatballs to the Dutch oven and coat them thoroughly with the remaining sauce.
3. In a large pot, bring 4 quarts of water to a boil. Add the spaghetti and 1 tablespoon of salt, and cook the pasta, stirring often, until it reaches al dente. Reserve ½ cup of the cooking water, then drain the pasta and return it to the pot. Add the reserved sauce to the pasta and toss to combine, adding reserved cooking water as needed to adjust the sauce’s consistency.
4. To serve, top individual portions of spaghetti with meatballs and the remaining sauce. Offer extra grated Parmesan on the side for those who wish to add more to their liking.

Enjoy this Vegetarian Spaghetti and Meatballs dish, where the flavorful and tender veggie meatballs blend harmoniously with the fresh and hearty tomato basil sauce. It’s a scrumptious vegetarian option that will impress both vegetarians and meat-eaters alike!