On Top of Spaghetti...

So, yeah we sing..."On top of spaghetti, all covered in cheese, I lost my poor meatball, when somebody SNEEZED!" every time we eat spaghetti! The kids love it!  We highly recommend making dinner time as fun as possible!

This is a recipe I really like to cook because it is SO good and really healthy and filling and best of all...everyone loves to eat it!

Vegetarian Spaghetti and Meatless balls!

Although it does take some time and prep work, it is a good make ahead dish too. I recommend doubling the sauce and meatless ball recipe so you can get more than one meal out of your work.  Just freeze half or stick it in the fridge for next time. Leave the meatless balls separate from the sauce until you get ready to serve.

Ingredients for Sauce:
4-5 large tomatoes, largely cut & most (good to leave some) of the seed removed
fresh herbs, I use basil, sage, & oregano
3 oz. tomato paste
salt & pepper to taste, I use about 1/2 tsp salt & 1/4 tsp pepper
pinch of sugar
1 Tbsp olive oil
1/2 onion, finely chopped
3-4 cloves of garlic, finely chopped

Directions for Sauce:
In your food processor add, tomatoes, herbs, tomato paste, salt, pepper and sugar. Run food processor until desired smoothness is reached.
Pour olive oil in a large skillet on med-low heat. Once oil warms and starts to shine, add onion and garlic.  Cook for a few minutes until fragrant and the onion is tender. 
Add tomato mixture form the food processor to the garlic and onions in the pan. Stir and let simmer on med-low to low heat until it is time to eat dinner. The longer it simmers the better it taste, but I have served it after only 15-20 minutes and it was still really good.


Ingredients for Meatless Balls:
3/4 cup uncooked quinoa, rinsed
1 1/2 cup water
1 tablespoon olive oil
1/2 medium onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon finely chopped fresh thyme leaves
salt and pepper
8-12 ounces mushrooms, finely chopped-I put in my mini food processor to save time!
2 tablespoons tomato paste
2 large eggs, lightly beaten
1/2 cup whole wheat bread crumbs
1/3 cup grated Parmesan cheese or nutritional yeast
1/3 cup finely chopped fresh Italian parsley, plus more for garnish

Directions for Meatless balls:
Cook the Quinoa with the water according to package directions.
Place a large frying pan over medium heat and coat with the oil. When oil shimmers, add the onion, salt and pepper, and cook until soft. Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
Stir in the mushrooms and continue to cook until lightly brown, about 10 minutes. Stir in the tomato paste and cook until just fragrant, about 1 minute. Remove from the heat and scrape into the quinoa. Set aside to cool, at least 5 minutes.
Add the eggs, bread crumbs, cheese, and parsley and mix thoroughly. Dampen hands with water and then measure out 1 tablespoon portions and roll into 30 to 32 (1-inch) “meatballs”.  If you have a cookie spoon, that works great to keep you hands from getting messy! Just dampen it every couple scoops.
Arrange “meatballs” on a rimmed baking sheet sprayed with oil, and bake at 350 until warmed through, about 15 to 20 minutes.

Noodles:
I usually eat zucchini noodles without the regular noodles but I do mix them together for the rest of the family. To make the zucchini noodles, I shred the zucchini lengthwise with a vegetable shredder or cheese grater. Then put them in a pan with a little bit of water and put the lid on. Remember, they will cook down too, so cook at least 2. Cook with medium heat for a few minutes until they become translucent and they are done!  Of course if you use regular noodles too, be sure they are 100% whole wheat!

Enjoy!

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