Who doesn’t like a saucy bowl of delicious spaghetti meatballs?
I hadn’t had one of these for over a year now!
My daughter had the day off last Monday due to teacher’s training day. When I asked her what she would like for lunch she said spaghetti meatballs.
Since it was quite advanced in the morning and I had so much to do to catch up with work. There was no way I was going to experiment with any type of “meatballs” recipe made from scratch!
No sir! The grocery store is a couple miles down my house so I decided to make a quick trip to their plant-based section.
I learned two things from that trip:
The first one is why do people put meat products with plant-based stuff? It’s a bit offensive, I find!
Second, wow! They are so many options but why so pricey?!
I always make pasta and pizza sauce in bulk, so I already had that on hand. Which prevented me from getting sauce from the jar at the store.
A few words of review on the Gardein Meatballs.
The vegan spaghetti meatballs recipe is quite easy and tasty.
The meatballs which were what I was looking forward to were delicious! Unexpected! Now, I was not a big fan of regular meatball person but these ones are way better!
I honestly don’t care for the long list of ingredients, but that’s what to be expected. Besides, It would have been way worse If I were to buy the comparable non-vegan version.
The texture was perfectly fine, and I like the fennel flavor they added to the recipe. It makes it more realistic.
It’s definitely something I wouldn’t mind for once a while but I wouldn’t a set habit of buying it.
For the sauce, I used loads of oregano, basil, thyme, and garlic just the way I like it. It’s more Italian to me.
What to expect?
This vegan spaghetti meatballs recipe, mostly the sauce is a must try. For the store-bought meatball, I will let you be the judge!
It’s is :
a must try
- 1 pack of spaghetti
- 2½ cup fresh cut tomatoes or canned tomato chunk with juices
- 1 tbs. ½ oregano
- ½ cup fresh basil
- 1½ mashed garlic
- salt and pepper to taste
- 1.2 cup minced onions
- ½ tbs. thyme
- Cooked the pasta according to packaging.
- Meanwhile, cook the garlic on medium heat until softened.
- Add the tomatoes and juices. Cover tightly let simmer on low heat for 10 minutes.
- Add the herbs, salt, and pepper. Add extra water if you prefer a lighter sauce consistency. Roughly smooth everything out with a large hard spoon or with a hand blender.
- Add the meatballs.
- Let cook for 5 minutes on medium to low heat.
- Drain the pasta. Run some cold water over it.
- Serve topped with meatballs sauce topped with basil leaves and crusty bread.
More from this blog: