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Walnut "Meatballs" with Spaghetti Squash and Mushroom Sauce Recipe

Walnut

I'm not a big fan of "fake" meat, so instead these vegetarian meatballs are made with a mixture of nuts and seeds. The protein-rich nuggets mimic falafel and are substantial enough to make them just as filling as standard meatballs and work well on top of the spaghetti squash.

Click here to see 8 Easy Vegetarian Dishes.

Ingredients

For the spaghetti squash:

  • 1 spaghetti squash
  • 1 teaspoon olive oil

For the "meatballs":

  • 1 cup onions, coarsely chopped
  • 2 cloves garlic
  • 4 tablespoons olive oil
  • 1 cup walnuts
  • ½ cup pumpkin seeds
  • 1 cup parsley
  • ½ cup grated Parmesan cheese
  • ¼ cup bread crumbs
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 egg, beaten

For the mushroom sauce:

  • 1 ½ cups sliced Baby Bella mushrooms
  • 1 tablespoon butter
  • 2 teaspoons flour
  • 1 cup vegetable broth
  • 1 tablespoon white wine
  • ¼ cup heavy whipping cream
  • ½ teaspoon oregano

Directions

For the spaghetti squash:

Preheat the oven to 400. Poke several holes in the squash all the way around and microwave on high for 6 minutes. Then cut the squash in half lengthwise and put it cut side down on a baking sheet. Bake for 1 hour until cooked through.

Once cooked let the squash rest for a few minutes and then remove the seeds. Use a fork to pull out the meat of the squash. It should come out in strands. Toss with the olive oil.

For the "meatballs":

Put the onions and garlic cloves into a food proccessor or blender and then sauté them in 1 tablespoon of olive oil. In the food processor, mix together the walnuts, pumpkin seeds, and parsley so all are finely chopped.

In a bowl, combine the onions, garlic, nuts, seeds, and parsley with the Parmesan, breadcrumbs, salt, and pepper. Once mixed thoroughly, blend in the egg so that the mixture is moist enough to roll into small, ½-inch balls.

Heat 3 tablespoons of olive oil in a large sauté pan and fry the meatballs on low to medium heat for a few minutes on each side. Once browned and cripsy, transfer to paper towels to drain.

For the mushroom sauce:

Sauté the mushrooms in 1 tablespoon of butter. Once cooked, sprinkle the flour on the mushrooms and then stir in the broth.

As you turn the heat up higher and the broth starts to simmer, whisk in the wine and then slowly whisk in the cream then the oregano. Put on low heat and continue to stir until the sauce thickens.

To serve, spoon the sauce over the spaghetti squash and put 5-6 of the "meatballs" on top.


Vegan Meatballs with Spaghetti

These vegan meatballs are the perfect comfort food. They’re really easy to make, so delicious, and incredibly healthy! Serve them with spaghetti for a quick and easy dinner.


Mushroom Balls with Spaghetti Squash

Description

These plant-based meatballs are packed with umami and are simple to make. They’re designed to top the pasta of your choice but also make a delicious snack paired with your favorite sauce.

Ingredients

1 pound portobello mushrooms, chopped

3 tablespoons olive oil or preferred cooking oil

15.5 oz can black beans, rinsed and drained

1 cup Italian-seasoned panko bread crumbs

1 medium spaghetti squash

24 oz. jar of tomato basil sauce or red sauce of choice

3 tablespoons chopped parsley to garnish

Instructions

2. Heat a large saucepan over medium-high heat and add olive oil. Add the mushrooms and onions to the pan and cook until browned, about 9 minutes.

3. Add the minced garlic and cook for an additional minute. Turn off heat and set the pan aside.

4. In a medium-sized bowl, combine mushroom mixture, beans, and panko. This will serve as the “meat” of the balls. Together, it should resemble the consistency of ground meat, with small chunks that aren’t too tiny (you may need to break the beans up with a fork slightly). Form one-inch balls and arrange them one inch apart on a parchment-lined baking sheet.

5. Bake for 30-35 minutes, or until slightly darkened and firm to the touch.

6. While the balls are baking, slice squash lengthwise, and remove seeds with a fork.

7. Place halves skin side up on a separate parchment-lined baking sheet and bake for 35-45 minutes, or until tender.

8. Allow squash to cool enough to comfortably “pull apart” the strands using a fork so that they resemble spaghetti-like pieces. Once the strands are removed, use a spoon to scoop out the remainder of the flesh from the skin. Transfer squash to an oven-safe serving plate and cover with foil to keep warm.

9. Return the saucepan to stove, and bring to medium-low heat. Add the jar of sauce and bring to a simmer, then gently place the veggie balls in the sauce. Carefully roll pieces to coat in sauce.

10. Plate the squash and delicately spoon the sauce and mushroom balls over top. Garnish with freshly chopped parsley.

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Recipe Summary

  • 1 pound lean ground beef
  • 1 cup fresh bread crumbs
  • 1 tablespoon dried parsley
  • 1 tablespoon grated Parmesan cheese
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon garlic powder
  • 1 egg, beaten
  • ¾ cup chopped onion
  • 5 cloves garlic, minced
  • ¼ cup olive oil
  • 2 (28 ounce) cans whole peeled tomatoes
  • 2 teaspoons salt
  • 1 teaspoon white sugar
  • 1 bay leaf
  • 1 (6 ounce) can tomato paste
  • ¾ teaspoon dried basil
  • ½ teaspoon ground black pepper

In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.

In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.


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  • 8 ounces uncooked spaghetti
  • 1 pound ground beef
  • 1/3 cup seasoned dry bread crumbs
  • 1 egg, beaten
  • 2 tablespoons water
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 jar (24 ounces) Prego® Traditional Italian Sauce

Cook and drain the spaghetti according to the package directions.  While the spaghetti is cooking, mix the beef, bread crumbs, egg, water, onion powder, garlic powder, salt and pepper  thoroughly in a medium bowl. Shape the beef mixture firmly into 12 (2-inch) meatballs. Arrange the meatballs in an 8x11x2-inch microwavable baking dish.

Microwave on HIGH for 5 minutes or until the meatballs are done. Pour off any fat. Stir in the sauce.  Cover.  Microwave for 3 minutes or until hot. Serve with the spaghetti.


Lentil Walnut “Meatballs” and Spaghetti

  • Author: Deborah Davis
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 5 1 x
  • Category: Entree, Main Dish
  • Method: Baked, Stove-Top
  • Cuisine: Vegetarian, Italian-Inspired

Description

Classic spaghetti and meatballs get a healthy, Mediterranean makeover in this tasty lentil walnut “meatballs” and spaghetti recipe!


Spaghetti Squash

Pictured with my Turkey Mushroom Meatballs. Spaghetti Squash can be a fun dinner. I find people are pretty curious about it. If you are expecting it to taste like real spaghetti you’ll be sorely disappointed. But it is still delicious. You can season it just like you would any pasta and get a nutritious meal. If you wanted you could add a little real pasta to fill the dish out a bit. I always find when I use squash as a main dish, I always need way more than I thought. If it’s going to be a main dish, you may want close to a whole squash per adult. Depending on the size of the squash of course.

There are so many ways to cook your spaghetti squash. I’ve tried a few. Poke and roast, microwave, sliced in half and roasted. I actually prefer to slice it in rings and roast it, I got the idea from Beth at Eat Within Your Means. I find I can get the most from the squash when I do it this way. Above is pre-roast, below is roasted.

Once it is roasted, you can just pull the squash with a fork starting from the center. The you can serve it however your heart desires. I like it with a marinara sauce and meatballs!


How to Make Vegan Mushroom Meatballs

If you’ve ever made meatballs with actual meat before, it’s a little bit more tricky. You run into the problems of them coming out dry or even being under cooked *danger!!*. Thankfully these vegan meatballs are easy to make and even if they’re a little undercooked, they’re still tasty and edible. Let me give you a run down:

  1. Fry the garlic, onion and mushrooms until softened over medium heat.
  2. Add in the vegan Worcester sauce, dry herbs, salt and pepper, and cook the mushrooms down until the pan is as dry as possible without burning. You basically want most of the moisture cooked off.
  3. Add the oats and walnuts into a food processor and pulse blend to make a course meal (kind of like bread crumb consistency). And then transfer that into a bowl.
  4. Blend the mushroom mixture until just combined but NOT into a paste! You should still be able to see bits of mushrooms and onions.
  5. Add the mushroom mixture, nutritional yeast and flax egg into the same bowl with the oats and walnuts. Mix well until combined. The mixture will be wet but rollable. If it’s TOO wet, add in some more ground oats, 1 tbsp at a time.
  6. Divide the mixture into 10-12 portions (around 38-42g each), roll them into balls and place on a baking tray. Bake for 20-22 minutes, rotating the tray half way.

You can also pan fry or air fry these mushroom meatballs! Check out the notes in the recipe card.

How to Serve Meatless Mushroom Meatballs

Heat marinara sauce (or sauce of choice) in a sauce pan over medium high heat. Place the mushroom meatballs in the sauce and stir them around to cover it with the sauce. Let it gently simmer for 3-5 minutes.

Go traditional and serve it with pasta! Or get fancy and make vegan baked ziti, vegan meatballs subs, put them into bagels (my fav is avocado + marinara + vegan cheese + mushroom meatballs *YUM*), add them to soups and more!


Recipe Summary

  • 2 spaghetti squashes (about 2 pounds each), halved lengthwise and seeds removed
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 2 cans (28 ounces each) crushed tomatoes with basil
  • 1 teaspoon dried oregano
  • Coarse salt and freshly ground black pepper
  • 1/2 cup fresh breadcrumbs
  • 1/2 cup grated Parmesan-Reggiano cheese, plus more for serving (optional)
  • 1/4 cup chopped fresh parsley
  • 1 large clove garlic, finely chopped
  • 1/4 cup milk
  • 1 pound ground turkey
  • 1 large egg
  • 3/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

To prepare the spaghetti, preheat oven to 400 degrees. Drizzle cut sides of squashes with oil season with salt and pepper. Place cut sides up on a baking sheet. Bake until soft to the touch, 1 to 1 1/4 hours.

To prepare the sauce, heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring with a wooden spoon, for 1 minute. Add the tomato paste and cook, stirring, for an additional minute. Stir in the tomatoes and oregano season with salt and pepper. Bring to a boil, and reduce to a simmer. Cook, stirring occasionally, until thickened, about 20 minutes. Keep warm over low heat.

Prepare the meatballs. In a medium bowl, stir together the breadcrumbs, Parmesan, parsley, and garlic with a wooden spoon until combined. Add the milk, and stir until incorporated. Add the turkey, egg, salt, and pepper, and mix with your hands until well combined. Form mixture into 1 1/2-inch balls.

Heat the olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the meatballs until evenly browned, turning often, about 6 minutes. Repeat with remaining meatballs. Transfer meatballs to the sauce, and simmer until cooked through, about 10 minutes.

When the squashes are cool enough to handle, scrape the flesh of each squash with a fork into strands, and place into a large bowl. Serve topped with meatballs and sauce, and sprinkled with cheese, if desired.


Watch the video: Επεισόδιο 9-Σουτζουκάκια πουρέ άσπρη σάλτσα μανιτάρια-Meatballs with white sauce (September 2021).