When I want to offer comfort food to those I love nothing hits the spot better than a big hearty Italian meal. A favorite and tradition of many, spaghetti and meatballs made vegan! Meatless Italian Sausages are rolled into balls, baked and placed on a bed of pasta and homemade sauce. Get the recipe below and enjoy your meal! Buon appetito!
Spaghetti & MeatLESSballs
Spaghetti Sauce:
Directions:
- 2 Italian Spiced Meatless Sausages
- Spaghetti Noodles (regular or gluten-free)
- Spaghetti Sauce (Homemade or your favorite!)
Spaghetti Sauce:
- 5 TBSP water
- 1 Small to Medium Red Onion - Diced
- 8-10 Roma Tomatoes - Chopped
- 4 Cloves Garlic - Minced
- 6-8 Button Mushrooms - Sliced
- Opt: 1 Serrano Pepper - Sliced
- 1 tsp Garlic Salt
- To taste or 1 1/2 tsp each Red Pepper Flakes and Black Pepper
- 1/2 Cup Fresh Parsley
- 2 tbsp. Marjoram/Oregano
Directions:
- Heat the oven to 350 degrees Fahrenheit. Grease a baking sheet, take Italian Spiced Sausages and roll into meatballs, place on the sheet and bake to desired consistency, I baked for about 25-30 minutes.
- Prepare the pasta noodles as per the package or use homemade.I really like Delallo Gluten-Free Spaghetti made with corn and rice. While cooking, make the sauce. Once the noodles are done, drain and set aside.
- Heat the water in a deep pan over med high heat, saute onions for 2 minutes. Add tomatoes and cook for 5-7 minutes, until they start falling apart.
- Add the garlic and Serrano pepper, saute for 5-7 minutes to thicken. Add the mushrooms, herbs, and seasoning. Simmer for 5 minutes.
- Remove from heat, place the sauce ingredients in blender, burp edge and blend to make a smooth sauce or opt to use as is - chunky! Makes about 3.5 cups.
- Place the drained noodles in a bowl, pour the sauce over the noodles. Top with meatLESSballs. Mamma Mia!
