Spaghetti Italian Vegan Meatballs Food

NEATBALLS

Steps:

• Finely chop or process 1/2 cup of walnuts & set aside.
• Process 1 onion (1/2 cup), garlic cloves and carrot.
• Cook the onion and carrot mix in a little olive oil until golden & set aside to cool.
• Mix chia seeds and 1/4 cup of water. Set aside until it forms a thick gel (5mins).
• Drain & rinse lentils. Set aside.
• Mix breadcrumbs, Mutti® Double Concentrated Tomato Paste (Doppio Concentrato), dried oregano and a pinch of salt together. Use a potato masher to gently mash all ingredients including those that were set aside. Be sure to keep a little texture of the lentils.
• Using your hands, roll the mixture into roughly 3cm size balls.
• Cook in a hot oven until golden, turning regularly.
• Heat saucepan with olive oil over medium heat. Fry onion and garlic. Once translucent, add a tin of Mutti® Crushed Tomatoes (Polpa). Add salt to taste & cook on low until sauce thickens and becomes rich in colour.
• Cook spaghetti as per packet instructions.
• Serve spaghetti with the sauce and top with vegan Italian meatballs.

VEGAN SPAGHETTI AND (BEYOND) MEATBALLS

Steps:

• Dice tomatoes and return them to the can with their juice.
• Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add onion and garlic to the hot oil and saute, stirring frequently, for 2 minutes. Stir in diced tomatoes and their juice, tomato sauce, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Bring sauce to a simmer and reduce heat to low. Let simmer while preparing meatballs.
• Combine beef substitute with bread crumbs, parsley, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder, and onion powder in a bowl; mix until ingredients are well combined. Roll the mixture into twelve 1 1/2-inch balls.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat remaining 2 tablespoons olive oil in a deep skillet or Dutch oven over medium-high heat. Add meatballs to the pan and saute, turning occasionally, until all sides are browned and a bit crisp, about 10 minutes total. Reduce heat to low.
• Pour simmering tomato sauce over the meatballs and mix. Simmer sauce with meatballs for an additional 10 minutes. Serve meatballs and sauce over spaghetti.