Classic Spaghetti and Meatballs
Homemade plant-based meatballs have never been easier now that Beyond Meat is easily found in most grocery stores. Simmering them in a slow-cooked marinara provides a depth of flavor that you won’t want to miss—I use fresh early girl tomatoes, but canned tomatoes yield great results. (Photo source: Alec Tilly)
| Yield: 4 servings | Time: 3 hours |
Ingredients
sauce
2 tablespoons olive oil
1 large onion, diced small
1 green pepper, diced small
5 cloves garlic, minced
2 teaspoons fresh or dried oregano, minced
2 teaspoons dried parsley
4 pounds tomatoes of choice, diced, or 2 28 oz cans (whole or diced)
1 6 oz can tomato paste
1 1/2 teaspoons salt
1 teaspoon pepper
3/4 teaspoon sugar
meatballs
1 pound package beyond beef
1/2 cup breadcrumbs
1/4 cup plant-based parmesan or nutritional yeast
2 tablespoons fresh parsley
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon red pepper flakes
2 tablespoons olive oil
for serving
1 pound spaghetti
fresh parsley
plant-based parmesan or nutritional yeast
red chile flakes
Preparation
Prepare your sauce. Heat the olive oil over medium heat, and add the onion. Once softened, about 5 minutes, add the green pepper and garlic. Cook for another 5 minutes, stirring occasionally, and then reserve 1/2 cup of the mixture in a large bowl for the meatballs.
Add the herbs, tomatoes, and tomato paste to the pot. Refill the tomato paste can with water 4 times, and add to the sauce as well. Stir to combine.
Bring the sauce to a boil, and then reduce the heat to a simmer. Cook for 2-3 hours for the flavors to deepen, blending the sauce about halfway through if desired. Otherwise, feel free to leave it chunky. Season with salt, pepper, and sugar, to taste.
Make the meatballs. Add the beyond beef, breadcrumbs, parmesan, herbs and spices to the bowl with the peppers and onion mixture. Mix it all together with clean hands or a fork. Form twelve large meatballs and place them on a parchment-lined baking sheet.
When ready to cook, add the oil to a skillet over medium-high heat. Once the oil is hot, add all twelve meatballs to the pan, shaking the pan to get a brown sear on all sides. Ladle about a cup of the tomato sauce into the pan, cover, and cook over low-medium heat for up to an hour.
Cook the spaghetti in generously salted water, according to package directions.
Drain and serve the pasta in individual bowls topped with sauce and meatballs. Garnish with chopped parsley, parmesan, and red chile flakes.
Zero waste tips
Rinse and recycle all tomato cans.
Make your own breadcrumbs in a food processor out of stale bread.
Grow your own herbs and tomatoes.
Alternatively, buy them at the farmers market to avoid plastic.
Purchase dried herbs and spices in bulk, using your own container where possible.