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Spaghetti and Meatless Meatballs

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Pestoandpotatoes.com

Ingredients

Warning0 allergens identified

Spaghetti and Meatless Meatballs

16 ounces meatless ground(like Beyond Meat or Impossible Burger)

2 tablespoons bread crumbs

1 clove garlic

¼ cup yellow onionminced

1 tsp dried basilminced

2 teaspoons dried parsleyminced

½ tsp kosher salt

1 pinch black pepperground

2 tablespoons olive oil

3 tablespoons olive oil

1 yellow oniondiced

3 cloves garlicminced

28 ounces cans crushed tomatoesSan Marzano style preferred

28 ounces diced tomatoesSan Marzano style preferred

12 ounces jars fire-roasted red bell peppers

2 tablespoons tomato paste

½ cup fresh basilcut into ribbons

1 tbsp dried parsley

1 tbsp kosher salt

1 tsp black peppercracked

pinch red pepper flakesoptional

16 ounces packages dried pastaspaghetti or linguine works well

Fresh parmesanshredded

Instructions

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For the meatballs

Preheat oven to 400 degrees F.

Add the firs 8 meatball ingredients to a large bowl (reserving the 2 tablespoons olive oil). Mix until well combined.

Roll mixture into golf ball-sized meatballs and place on a large baking sheet that has been drizzled with 2 tablespoons olive oil. Should yield 16 to 18 meatballs.

Place in the oven and roast for 12 minutes, until the meatballs start to form a crispy crust. Carefully remove from the oven, and add meatballs into red sauce to cook for another 15 to 20 minutes.

Serve atop your favorite prepared pasta.

For the Pantry Red Sauce

Heat a dutch oven or large pot over medium-high heat. Once heated, add 3 tablespoons olive oil.

Add diced onion to the pot and cook, stirring occasionally for about 5 minutes. Add minced garlic and cook for another 1 to 2 minutes, careful not to burn.

To the pot, add crushed tomatoes and diced tomatoes, and reduce heat to medium.

Drain liquid from the red bell peppers, and slice into thin strips. Add to the pot with the other ingredients, along with 2 tablespoons tomato paste, fresh basil, dried parsley, salt, pepper and red pepper flakes (if using).

Bring to a simmer, reduce heat to low and let cook for about 15 minutes.

Carefully pour ingredients into the jar of a blender and pulse until mostly smooth. Alternatively, use an immersion blender and pulse in the pot, until sauce becomes the desired consistency.

Add meatless meatballs to the sauce at this point, or continue cooking until sauce has thickened, at least 10 more minutes.

For pasta and serving

While sauce is cooking, prepare pasta according to package directions.

Serve sauce and meatballs on a bed of prepared sauce. Garnish with shredded parmesan and ribbons of fresh basil, as desired.

Bring leftover sauce to room temperature and store in an air-tight container in the refrigerator for up to a week.

Nutrition

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Tips & Tricks (5)

Bind Your Meatballs Properly 🔗
Soak bread crumbs in plant-based milk for 5 minutes before mixing into the meatless ground to create a cohesive texture that prevents them from falling apart during cooking.
Toast Your Aromatics First 🧅
Sauté diced yellow onion and garlic in olive oil for 3-4 minutes before adding tomatoes to develop deep, caramelized flavors that elevate the entire sauce.
Build Umami Depth with Tomato Paste 🍅
Bloom tomato paste in hot olive oil for 2 minutes, stirring constantly, to concentrate and intensify its savory notes before adding other sauce ingredients.
Chill Meatball Mixture Before Shaping 🧊
Refrigerate your meatless mixture for 30 minutes after combining ingredients—this makes shaping easier and helps balls maintain their form during pan-searing.
Layer Fresh Basil at Two Stages 🌿
Add dried basil early to the sauce for subtle flavor development, then finish with fresh basil just before serving to preserve its bright, aromatic quality.