Spaghetti and Meatballs by ATK

You can save tons of time with prepared meatballs like Gardein (my fav) or other plant based meatballs made by Beyond, Impossible. But here's a recipe sure to please by America's Test Kitchen.

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Total Time

30 min

Servings

4 - 6 servings

Ingredients

Consider a healthy pasta such as Wegmans organic or red lentil
1 pound cremini mushrooms, trimmed and quartered. If not available, use regular button mushrooms.
4 oz eggplant, cut into 1" pieces (1 3/4c)
1 onion, chopped
4 minced garlic cloves
2 Tbsp EVOO
1/8 oz dried porcini mushrooms, finely ground (1 tbsp) (don't worry if you can't find this - not essential)
1 tsp salt
1/4 tsp pepper
12 oz vegan protein crumbles, broken into small pieces (we like Gardein, also Boca and Beyond)
1 c panko bread crumbs (or make your own)
1/4 c chopped fresh parsley (or 1 tbsp dried parsley)
Rao's marinara or other favorite spaghetti sauce

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Instructions

Heat oven to 400 deg. Put rack 1/3 way down. Line rimmed baking sheet with parchment paper, spray with veg oil or lightly coat with the same.
Pulse cremini mushrooms in a clean, dry food processor until pieces are no larger than 1/4 ", 5-7 pulses. Transfer to a bowl. Pulse eggplant, onion, and garlic until chopped fine, 6-8 pulses; Put in the bowl with mushrooms.
Heat oil in a 12" frypan over medium heat. Add vegetables, ground porcini mushrooms, 1 tsp salt, and 1/4 tsp pepper. Cover and cook, stirring occasionally, for 5 min. Uncover, increase heat to medium-high and cook for about 15 min until veggies are browned; transfer to a large bowl.
Add protein crumbles, panko, parsley, and aquafaba to the bowl with veggies and combine. Knead for about 1 min.
Shape mixture into meatballs (about 2 tbsp each) and put on a baking sheet, bake for about 25-30 min.
Cook pasta as usual. Drain and add meatballs and sauce of choice. Can top with 1/4 cup basil and plant parmesan.

With permission and thanks to America's Test Kitchen, Vegan for Everybody. Photo by ATK

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