Spaghetti and Meatless Meatballs (Recipe #105)

I love pasta! Unfortunately, this recipe was not as exciting as I thought it would be. I was very excited to try meatless meatballs made from mushrooms and protein crumbles, but it did not turn out the way I thought a “meatball” should. I am glad that I tried this recipe and it made a nice dinner.

The sauce consisted of crushed tomatoes, onion, garlic, tomato paste, wine, sugar, basil, salt and pepper. The “meatballs” were made from mushrooms, eggplant, dried porcini mushrooms, onion, garlic, protein crumbles, parsley, aquafaba, and bread crumbs. Basically for the mushrooms, I pulsed the veggies in a food process and added them to a skillet. Once the vegetables were cooked, I put them in a bowl and added the rest of the ingredients. I shaped them into balls and put them in the oven to cook for about a half hour. I simmered the sauce on the stove and prepared one pound of spaghetti according to the package directions.

I was raised in a household where homemade spaghetti sauce and meatballs was a regular occurrence. I feel that it is because I had this amazing meal so often that I had very high expectations for this dish. I felt that the sauce was lacking in flavor and the basil was overpowering. I felt that the meatballs had an interesting flavor, but were mushy on the inside. I have previously tried chickpea meatless meatballs and I liked them better than this combination. I would like to try a few more vegetable based meatballs to find one that I like. Overall, I am glad I tried this and it made a nice dinner. I would prefer to make my mom’s and grandma’s red sauce next time!

Taste: 6/10--meatballs, 7/10--sauce

Level of difficulty: 1/5

Notes for next time: I would not make this recipe again. I have made better sauce and meatballs before.