Yes! You want "meatballs" with your spaghetti but do not want "meat". Try this meatless mushroom-walnut balls instead.
Makes 3-4 servings
12-14 mushroom-walnut balls
Preheat the oven to 350F (175C)
Adjust seasoning to taste.
1 1/3 cups (265 g) lightly packed, fresh, soft (gluten-free) bread crumbs (=3 to 4 slices)
2 tsp. (9 g) Italian seasoning
1 tsp. (9 g) dry or 1 Tbs. (15 g) fresh each: basil and garlic
1/2 cup (100 g) chopped organic walnuts
2 cups (200 g) chopped organic mushrooms
1/2 cup (50 g) diced organic onions
optional: add (dairy-free) soft cheese
1. Line a baking pan with unbleached parchment paper.
2. Put the bread crumbs, spices, and garlic in a large bowl.
3. Blend the walnuts in a blender.
4. Add to the bread crumbs and stir gently to mix.
5. Put the mushrooms and onions in a blender and purée.
6. Add the mushroom mixture (and optional cheese) to the walnut/bread crumb mixture and stir.
7. Spoon out mushroom mixture and roll into a ball, making about 12-14 balls.
8. Arrange the balls on the lined baking pan.
9. Bake for 25-30 minutes.
10. Gently rotate each and bake for about 15 minutes more or until they are crisp and golden.
11. Add to your favorite spaghetti dish.
-modified Jazzy Vegetarian Classics
