Thursday, September 27, 2012
Spaghetti & Meatballs
One Year Ago Today Kale Satchels with Cinnamon Grits
Chickpeas and cremini mushrooms blended together with parsley, panko and fresh rosemary to create firm and hearty meatballs to serve over whole wheat spaghetti with marinara.
makes 10 large or 20 small meatballs
1-15oz can chickpeas, drained and rinsed
1 cup chopped cremini mushrooms
2 garlic cloves, smashed
2 tbl fresh parsley
2 tbl extra virgin olive oil, plus more for cooking
2 tbl tomato paste
2 tbl tamari
2 tbl water
1/2 cup panko breadcrumbs
1/4 cup vital wheat gluten
1/4 cup nutritional yeast
1 tbl fresh rosemary leaves
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
In a food processor, combine the chickpeas and mushrooms and pulse into finely ground pieces. Add the remaining ingredients and pulse into a cohesive dough.
Turn out on the counter and knead a few times into a ball. Divide into small meatballs.
Saute in olive oil until golden brown on all sides, 10-15 minutes total.
Serve with thin spaghetti and your favorite pasta sauce.