Spaghetti and vegetarian meatballs

Spaghetti and vegetarian meatballs

Spaghetti and vegetarian meatballs is a pan fried ricotta and spinach balls simmered in marinara sauce and poured over spaghetti. Yes it is a meatless version of spaghetti and meatballs in marinara sauce. 

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This meatless balls is very healthy and great combination of protein, starch and vegetables together in one dish. A perfect way to add spinach in your diet. This dish is healthy not only because of spinach and tomatoes used but also because in this, I am using low fat ricotta cheese, flax seed meal which acts as binder and whole wheat spaghetti that brings insoluble fiber in your diet.
Ricotta and spinach balls are so soft and tender fully flavored with fennel seeds, parsley and basil. Try to use fresh marinara sauce as it makes all the difference. This dish is heavy on herbs too. I added a bunch of basil at the end to add freshness and makes this spaghetti and vegetarian meatballs so tasty and flavorful.

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Total time:
Yields :- 4 servings
Ingredients for spaghetti and vegetarian balls :-
Ingredients for ricotta and spinach balls :-

  • 1.5 cup of drained part skim ricotta cheese
  • 2/3-3/4 cup of Italian bread crumbs (you can use whole wheat bread crumbs)
  • 10 oz of frozen spinach or 1.5 pound of fresh spinach (blanched)
  • 1 Tbsp of parsley and basil leaves each, finally chopped
  • 1/2 tsp of fennel seeds
  • 2 Tbsp of flaxseed meal
  • 1/2 tsp of red pepper flakes or to taste
  • Salt and pepper to taste
  • 2-3 Tbsp of oil for shallow frying

Ingredients for marinara sauce :-

  • 28 oz of canned whole tomato
  • 4 big garlic clove, crushed
  • 1  medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 tsp of red pepper flakes or to taste
  • 1.5 tsp of dried oregano
  • 1/3 cup of thinly sliced basil leaves
  • 2 Tbsp of extra virgin olive oil
  • Salt and pepper to taste

1/2 pound of whole wheat spaghetti 

Method for ricotta and spinach balls :-

  1. If using frozen spinach, thaw the spinach and squeeze out the water from spinach. If using fresh spinach, blanch the spinach and squeeze out its water.
  2. Now in a bowl mix ricotta, spinach, flaxseed meal, parsley, basil, red pepper, bread crumbs, salt and pepper and mix well. Do not over mix it.
  3. Divide the ricotta mixture into 12 equal parts and start rolling each part into balls.
  4. In a wide pan heat oil, shallow fry the balls until golden brown on all sides. Turn the balls after every few minutes to get uniform color.

Method for marinara sauce :-

  1. Now for marinara sauce, add oil in a cold skillet and add crushed garlic, pepper flakes and place the pan on low heat .
  2. When the garlic starts to get light brown and the oil is hot, add onion, carrot and let it cook until the onion is translucent .
  3. Take the tomatoes out from the can with its juices and run it in a food processor or blender to get a smooth sauce consistency.
  4. Now add the tomatoes and oregano to the onion mixture with salt and cook the tomatoes over low heat for 35-40 minutes, stirring in between.
  5. When the sauce is thick, give it a taste, if it is too sour add little sugar. 
  6. Add half of the basil and marinara sauce is done.

Method for spaghetti and vegetarian meatballs :-

  1. Boil the water for the spaghetti and when it starts to boil, add salt, then add pasta and cook according to the package direction.
  2. Mean while, add the fried ricotta and spinach balls into the marinara sauce and simmer again for about 8 minutes.  
  3. When the spaghetti is done, grab it with the help of the tongs from the boiling water, draining it little bit and add directly into the simmering marinara sauce .
  4. Add little more pasta water if needed.
  5. Carefully mix in the pasta. You do not want to break the ricotta balls. Switch off the heat.
  6. Mix in the remaining basil and spaghetti and vegetarian meatballs is done.

If the marinara sauce is too thick, add little pasta water or if it is too thin cook it further until it is nice and thick.

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