Serves 4 to 6
Nothin’ like a big bowl of classic spaghetti and meatballs, just like mama used to make!
It’s week one of Meatless Monday and we’re true to our promise to bring you weekly replacement vegan meals.
Be sure to send us pics of your completed dish & post your homemade creations tagging @bychefchloe and #MeatlessMonday.
Remember to email your favorite meat dishes to [email protected] and we’ll create a meatless version just for you!
See ya next week for more #MeatlessMonday!
MEATBALLS
2 Tbsp olive oil
1 finely chopped onion
8 oz cremini mushrooms, trimmed and sliced
2 minced garlic cloves
1 ½ cups cooked brown rice, cooled
½ cup Italian breadcrumbs
¼ cup all-purpose flour
1 tsp dried basil
1 ½ tsp sea salt
1 tsp freshly ground pepper
¼ tsp crushed red pepper (optional)
canola oil, for frying
PASTA
1 lb spaghetti
4 to 5 frozen broccoli florets
*Recipe + Photo: Chloe’s Vegan Italian Kitchen
MEATBALLS
Heat olive oil in a large nonstick skillet over medium-high heat. Cook chopped onion and sliced mushrooms until soft and lightly browned. Add minced garlic and cook a few more minutes. Transfer to a food presser.
Add cooled brown rice,breadcrumbs, flour, dried basil, sea salt, ground black pepper, and red pepper (if desired) to food processor. Pulse until the mixture just comes together. If necessary, transfer the mixture to a large bowl and mix with your hands. Season to taste and let cool slightly. Form the mixture into 1 to 2” balls.
Heat canola oil in a nonstick skillet over medium-high heat, and panfry meatballs in batches, adding more oil as needed. Rotate the meatballs with a wooden spoon so they are very well done. Meatballs should be browned on all sides with a nice crust. Remove meatballs from pan using a slotted spoon and drain on paper towels.
PASTA
Bring a large pot of salted water to a boil. Throw some frozen broccoli floret into the boiling pasta water for 5 minutes for extra heartiness.
Add spaghetti and cook according to package directions. Drain and return to the pot.
SAUCE
Combine marinara sauce, non-dairy milk, and brown sugar in a medium pot. Stir over medium heat until heated through. Season with sea salt and ground black pepper. Add sauce to pasta and toss to coat.
BUILD
Top pasta with meatballs, and garnish with chopped fresh Italian parsley.
NOTES + SERVING TIPS
Pro Tip: The meatball mixture can be made and molded into balls in advance and kept in refrigerator for up to 5 days