Main Dishesdeliciouslyella
Spaghetti & ‘Meatballs’
Give the classic family favourite a makeover with this plant-based dinner. Comfort food at its best, these satisfying ‘meatballs’ are sure to be a hit with carnivores and plant-based eaters alike.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●food processor
📝 Preparation Steps
1
Heat a drizzle of olive oil in a frying pan and sauté the onion, carrot and garlic with a sprinkle of salt and pepper for 4–⏱️ 5 minutes until soft. Add the smoked paprika and cook for 1 further minute. Remove from the pan onto a plate and set aside to cool.
drizzle of olive oilmedium carrot1garlic1 clovesmoked paprika1 teaspoon
2
Heat another drizzle of olive oil in the same frying pan and add the tempeh with 1 tablespoon of water. Cook for 4–⏱️ 5 minutes, stirring often so that it doesn’t colour. Remove and set aside to cool.
drizzle of olive oiltempeh8 oz
3
Tip the cooked vegetables and tempeh and the remainder of the ingredients into a food processor. Pulse until combined, with no large pieces remaining.
tempeh8 oz
4
Using your hands, shape the mixture into balls, about the size of a walnut in its shell.
5
Heat a drizzle of oil in a frying pan over medium–high heat and cook the ‘meatballs’ for 9–⏱️ 10 minutes, tossing occasionally until golden brown on all sides.
6
For the tomato sauce, gently heat the olive oil in a pan over low heat and add the chopped garlic. Cook for just ⏱️ 1 minute, until fragrant but still pale and not golden. Then add the chilli, chopped tomatoes and maple syrup. Cook over low heat, stirring occasionally until darkened and reduced. Add salt to taste.
garlic1 clovemaple syrup1 tablespoon
7
For the spaghetti, place a large pan of water over high heat. Once it has reached a rolling boil, add a generous pinch of salt and the spaghetti. Cook according to the pack instructions, until al dente. Reserve a mugful of the cooking liquid and drain. Then return to the pan along with the sauce, meatballs and a splash of the cooking liquid. Cook over low heat for a further minute, until the sauce has become glossy and coated the contents of the pan.
8
Serve while piping hot, scattered with fresh basil and dried red chilli flakes, if desired.
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