I was such an adult this weekend I got up early, like 8am early on Sunday! WHAT! (I’m a sleeper inner) I decided on a meal plan for the week, purchased all my desired objects and then spent the day cooking for the week, cleaning the dust off my beloved books, weeding my plants and doing all sorts of grownup lady things. I felt really good and grown and awesome until I realised that all my cooking and fluffing about and semi-organising stuff had caused even more mess then when I woke up and by 5pm I was pooped and all I wanted to do was crash on the couch with a cheese toastie and watch a cheesy movie.
Something I was able to accomplish on my grown up day was a re-shoot of an old favourite recipe of mine. One of my best friends told me this was her favourite recipe on my blog, like, ever and it was one of my first on the site. I went back and read it, cringed a little followed by instant cravings for the meal. Suddenly and very acutely, I
wanted needed to make spaghetti and meatballs.
The recipe needed perfecting, the pictures need re-shooting and I needed an excuse to eat it again, and again, and again. Welcome, spaghetti and meatballs 2.0.
Technically, there are vegetarian meatballs. Or veggieballs.. I am not quite sure of what to call these succulent little morsels so I am going to continue with the name, spaghetti and meatballs for old times sake. I’ll also probably forget and call them veggieballs as well.. Talk about confusing Bec, thanks.
There is something oh so comforting about the humble spaghetti and meatball and since I stopped eating meat a few years way back when, I forgot about this match made in heaven combination. To delicious spaghetti and meatballs all over the world, I’m sorry.
The crispy breadcrumbs and the rosemary really is the winner of these balls so please, if you do anything ensure they are invited along to play. The flavours worked so well together and it was the perfect comfort meal to have on a rainy night whilst the world stormed around us. All that was missing was spaghetti sauce all over my face.. wait.. no that happened.
Do you have any tips on how to make the perfect spaghetti and meatballs/veggieballs? Share below!
Have a wonderful day. Bec x
Spaghetti and vegetarian meatballs
- 10-12 button mushrooms
- 1 ½ cups of quinoa
- 1 brown onion
- 1 sprig of rosemary OR 2tbsp dried rosemary
- 2 eggs
- dash of red wine (if desired)
- ¾ cup of breadcrumbs and oil for shallow frying.
- 1 x 400g tin diced tomatoes
- 2 cloves crushed garlic
- 2 tbsp tomato paste
- 200gms spaghetti
- parmesan and basil to serve
- Finely dice onion and mushrooms. Heat small amount of oil in fry pan and lightly sauté until both mushrooms and onion are cooked and all the moisture has run off. If adding red wine, now is your chance.
- Cook quinoa according to packet instructions and once cooked set to cool.
- Combine the quinoa, mushroom, onion, 3 tbsp breadcrumbs (leave remaining for rolling) rosemary, salt and pepper and sit to cool.
- Once cooled mix in the 2 beaten eggs into the mixture and start rolling into balls. Dust veggie balls in breadcrumbs, place on a lightly floured plate/tray and let sit in fridge for 15 minutes.
- Heat 2 cm oil in a fry pan and fry veggie balls for 3-4 minutes on each side until golden brown and crunchy. If you cant cook them all at once just place the cooked ones aside on paper towels or in the oven to stay warm.
- Once vegeballs are done, cook pasta as per packet instructions and in another saucepan heat the tin of diced tomatoes and tomato paste.
- Once pasta is cooked, combine vegeballs, sauce a top your pasta and garnish with cheese and enjoy!
- I used an ice cream scoop to ensure vegeballs were all the same size