SPAGHETTI & MEATBALLS
SERVES 4 TO 6 PORTIONS
FOR THE MEATBALLS<
2 tbsp. olive oil
1 onion, finely chopped
8 oz (227g) cremini mushrooms, trimmed and sliced
2 garlic cloves, minced
1 1/2 cups cooked brown rice, cooled
1/2 cup Italian breadcrumbs
1/4 cup all-purpose flour
1 tsp. dried basil
1 1/2 tsp. sea salt
1 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper (optional)
Canola oil for frying
FOR THE PASTA
1 lb. (454g/16oz) spaghetti
1 (26oz / 737g) jar marinara sauce
1/4 cup soy, almond, or rice milk
2 tbsp. brown sugar
Sea salt
Freshly ground black pepper
1/4 cup chopped fresh Italian parsley for garnish
Parmesan Topping
NUTRITIONAL VALUES
Calories: 969kcal
Fat: 37.2g (5.1g S.Fat)
Carbs: 136.4g
Protein: 22.9g
Sugar: 19.3g
Sodium: 1713mg
METHOD
FOR THE MEATBALLS
In a large non-stick skillet over medium-high heat, heat the olive oil and cook the onion and mushrooms until soft and lightly browned. Cook for a few minutes more after adding the garlic. Place in a food processor. Keep the skillet aside for later use.
In a food processor, combine the cooled brown rice, breadcrumbs, flour, basil, salt, pepper, and red pepper, if using.
Pulse the mixture until it just comes together. If necessary, transfer the mixture to a large mixing bowl and thoroughly combine with your hands. Season to taste and set aside to cool slightly. Make 1- to 2-inch balls out of the mixture.
In the reserved non-stick skillet, heat canola oil over medium-high heat and panfry meatballs in batches, adding more oil as needed. Rotate the meatballs with a wooden spoon until they are thoroughly cooked. They should be nicely browned on all sides and have a nice crust. Using a slotted spoon, remove the meatballs from the pan and drain on paper towels.
FOR THE PASTA
Bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to the package directions. Return to the pot after draining.
FOR THE SAUCE
In a medium pot, combine marinara sauce, nondairy milk, and brown sugar. Stir over medium heat until thoroughly heated. Season with salt and pepper to taste. Toss the pasta in the sauce to coat. Garnish with parsley and Parmesan cheese on top of the meatballs.
In a food processor, combine the cooled brown rice, breadcrumbs, flour, basil, salt, pepper, and red pepper, if using.
Pulse the mixture until it just comes together. If necessary, transfer the mixture to a large mixing bowl and thoroughly combine with your hands. Season to taste and set aside to cool slightly. Make 1- to 2-inch balls out of the mixture.
In the reserved non-stick skillet, heat canola oil over medium-high heat and panfry meatballs in batches, adding more oil as needed. Rotate the meatballs with a wooden spoon until they are thoroughly cooked. They should be nicely browned on all sides and have a nice crust. Using a slotted spoon, remove the meatballs from the pan and drain on paper towels.
