Kat's Kitchen- Spaghetti and Meatless Meatballs

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Updated: 11/13/2012 8:43 am
Spaghetti and Meatless Meatballs

"Meat Balls" 

3 Tablespoons butter, unsalted
1 medium eggplant, peeled and diced
2 cups mushrooms, cremini or baby portabellas
Salt and pepper, to taste
2 cloves garlic
1 cup Panko breadcrumbs
1/4 cup parmesan
1 egg
1 teaspoon oregano
1 Tablespoon fresh basil, chopped

Saute eggplant and mushrooms in butter with salt and pepper for 10 minutes, or until vegetables are soft. Let cool.
Combine vegetables in a food processor with rest of the ingredients. 
Form into balls, and bake at 350* for 15 minutes, flipping half way through. 
Add to warm spaghetti sauce while pasta cooks. 

Spaghetti and tomato sauce

1 Tablespoon olive oil
3 cloves garlic, minced
Salt, to taste
1/4- 1/2 teaspoon crushed red pepper, to taste
6 Roma tomatoes
1 Tablespoon fresh basil, chopped
1 teaspoon oregano
2 Tablespoons tomato paste
4 servings of spaghetti
Enough water to fill a pot
1/4 to 1/2 cup salt

Saute garlic and crushed red pepper flakes in oil for five minutes, or until garlic begins to brown. 
Peel tomatoes: Cut an "X" into the bottom of the tomato and drop into boiling water for 30 seconds. Skin should come right off. Cut out the stem. 
Squeeze tomatoes into garlic and pepper oil. Add the rest of the ingredients, and cook for at least 20 minutes. The longer it cooks, the better the sauce will taste. 
Bring pot with water to a boil. Before adding in spaghetti, put salt in the water. This will make a more flavorful pasta.
Cook spaghetti for 9 minutes, and serve with tomato sauce and "meat" balls. 

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