Spaghetti and Meatless Balls

I first tried going vegetarian in the fall of 2007.  I was married for just over a year, my mom was going through cancer treatments, and I was embarking on a nutritional journey that was largely uncharted territory for me.  No one in my life was a vegetarian, and most people were actually more like polar opposites from that.  Meat was the center of the plate, vegetables the afterthought.  So diving in as a new vegetarian was scary ground for me all the time, but it was especially difficult that first Thanksgiving.  Tim and I were set to spend the holiday at his parent’s house.  I was anxious about our trip, not knowing how I’d be able to hold up my vegetarianism when I wasn’t in control of the food available.

Thanksgiving day turned out to be fairly easy and painless.   I did what most vegetarians probably do at a non-vegetarian holiday meal:  I ate the sides.  We all know there isn’t normally a shortage of sides at a Thanksgiving feast and this was no exception.  I didn’t go hungry.

The next challenge came when we were going to travel to visit some of Tim’s extended family.  We were going for a meal,and again, the worrying started.  I’ll never forget how welcomed and grateful I felt when I learned Tim’s Aunt Lauria planned a meatless meal.  Spaghetti and meatless balls were on the menu.  Still new to meatless cooking, I was amazed at how great these little guys were.  Better yet, Tim gobbled them up like they were the real thing.

A vegetarian meal my husband likes?  Sign me up!

Aunt Lauria was gracious enough to share her recipe with me and I have been making this meal ever since.  This is one of my g0-to meals when I have nothing planned because I almost always have these ingredients on hand and it is a quick-and-easy recipe.  You can make homemade tomato sauce to go with it, of course, but when I’m making this I’m usually breaking open a jar of Muir Glen because I don’t have time to even think about homemade sauce.

This is the sauce I usually have on hand in case I need it in a pinch.  If you’re using jarred sauce, this dinner comes together quickly.  There’s minimal prep and you can even get the kitchen cleaned while the balls are baking in the oven.

Spaghetti and Meatless Balls

Adapted, just a little, from Aunt Lauria’s recipe

16 ounces dry multi-grain spaghetti (Pictured is Barilla Plus)

1 jar spaghetti sauce of your choice

for the meatless balls

1 1/2 cups whole grain bread crumbs (I used my food processor to make homemade)

1/2 heaping cup shredded cheddar cheese

1/2 cup walnuts

1 egg, beaten

1 small onion

1 garlic clove

splash of milk

1 tablespoon Italian seasoning blend (you can mix your own if you don’t have one)

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.  (You could also use aluminum foil)

In a large bowl, moisten your breadcrumbs with a splash of milk.

Add your walnuts, onion, and garlic to a food processor and blend until you have a wet mixture.  Add this mixture to the breadcrumbs, then add the cheese, egg, and seasonings.  Mix until well-blended.

Form into small balls and place on your baking sheet. You will have 12 balls.  Bake in the preheated oven for 25-30 minutes, flipping with a spatula half way through the cooking time.

While the balls are baking, prepare the pasta according to the package directions and heat your sauce.  Serve pasta with sauce and meatless balls and a sprinkle of parmesan cheese, if desired.

Serves 4-6.

Thank you again for this recipe, Aunt Lauria.  Tim and I love it and now Meghan loves it, too.