Spaghetti with meatballs without meat
Votes: 6
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Even meat-eaters will love these vegetarian meatballs. They're firm, flavorful, and packed with healthy goodness. Instead of meat, the meatballs are made with fried mushrooms and tofu. Eggs and breadcrumbs help bind the mixture so the balls hold their shape. The meatballs are first pan-fried until golden brown, then simmered in a simple tomato sauce made from pureed tomatoes, whipped with aromatic herbs and garlic. Serve with spaghetti and enjoy a delicious Italian-style vegetarian dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Meatballs
- 4 tbsp. l. olive oil
- 3/4 cup finely diced onion
- A pinch of sea salt + 0.5 tsp or more, to taste
- 2 cups thinly sliced mushrooms, about 110 g
- 3 cloves garlic, coarsely chopped
- 1/4 tsp red pepper flakes
- 1 package (400g) extra-firm tofu, drained and crumbled
- 1 large egg
- 1/4 cup breadcrumbs
- 1 tbsp finely chopped parsley leaves
- 0.5 cups premium flour
- A simple and quick tomato sauce for serving, see recipe below.
- Spaghetti, for serving
Simple and quick tomato sauce
- 1 can (800 g) of canned organic plum tomatoes in their own juice
- 0.5 tsp coarse salt
- 0.5 tsp dried oregano
- 1 small clove of garlic, peeled and crushed
- 6 large basil leaves
We recommend
Recipes with similar ingredients: tofu, spaghetti pasta, breadcrumbs, red pepper flakes, oregano, basil
Cooking the dish according to the recipe:
- In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and a pinch of salt. Cook until softened, about 3-5 minutes. Add the mushrooms, garlic, and red pepper. Increase the heat to high and cook, stirring frequently, until the mushrooms release their juices and are lightly browned, about 4-5 minutes.
- Transfer the mushrooms to the work bowl of a food processor. Add the tofu, egg, and 1/2 teaspoon of salt and pulse until combined. breadcrumbs Add the parsley and whisk again. Transfer the mixture to a bowl and season with freshly ground black pepper. Transfer the flour to a plate.
- Wet your hands with water and form the mixture into 4-cm diameter balls. You should have 20 meatballs. Lightly coat the balls in flour and place them on a baking sheet or large plate.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs and cook until golden brown, about 3-4 minutes per side. Add the tomato sauce to the skillet and simmer until the meatballs are firm, about 15 minutes. Serve with your favorite pasta.
Simple and quick tomato sauce:
Place all ingredients in a food processor and pulse until coarsely pureed and flecked with basil.
Author of the recipe - Peter Berley is a vegetarian cookbook author.
Categories:
recipe / Vegetarian dishes / Dinner / Main courses / Pasta / Meat / / Italian cuisine
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