Wednesday, August 18, 2010

Classic Spagehtti and Meatballs

What is a more romantic dish than the classical Italian Spaghetti and Meatballs. However, these "meatballs" have been "vegetarianized" thus there is no meat present but it tastes just as good! Baked and served on whole wheat spaghettini and smoldered with pasta sauce made from fresh tomatoes. Garnished with a sprinkle of finely grated Parmesan and black pepper.

Meatless Meatballs

1 cup Yves Veggie Beef ground or protien crumbles
1 cup brown rice, cooked
1/2 cup quick oats
1/4 onion, chopped
2 cloves of garlic, peeled and minced
1 egg

1/3 cup breadcrumbs
 2 tbsp flour
 1/3 cup milk
1 tsp dried oregano
1 tbsp dried basil
1 tsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper

1. Preheat oven to 350 degees Celsius.
2. In a large mixing bowl, mix first portion of ingredients together. After thoroughly combined, add in remaining ingredients and mix.
3. Grease a baking sheet with cooking spray and roll balls up to the size of a golf ball. Place on sheets and before baking, spray each meatless meatball with the cooking spray. Bake for 20-25 minutes until meatless meatballs are browned.
4. Remove from oven, and prepare half a can of tomato paste and mix with water, lightly season and spoon over each meatless meatball to keep them moist.



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