Spaghetti Marinara With Chickpea Meatballs Recipes

SPAGHETTI MARINARA WITH CHICKPEA "MEATBALLS"

Spaghetti Marinara With Chickpea

Here is a meat-free, gluten-free, nutrition packed recipe, which you can add to your collection in readiness for National Vegetarian Week, which starts on the 15th May. Chickpeas are a high protein alternative to meat, they contain a whole host of other benefits like Selenium (not found in most fruits and vegetables) which helps to detoxify cancer causing compounds and decreases tumour growth rates. The herbs not only provide flavour but each play a part in improving our health from boosting the immune system to lowering blood pressure. Enjoy this healthy, tasty twist on an Italian classic.

Provided by hello

Categories Vegan

Time 40m

Yield 10 meatballs, 3 serving(s)

Number Of Ingredients 23

Ingredients

375 g spaghetti, cooked gluten-free
1 tablespoon flax seed meal
2 1/2 tablespoons water
75 g white onions, minced
15 g garlic, minced
225 g chickpeas, cooked
10 g parsley, chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
44 g almond meal
25 g flour, gluten-free
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 tablespoon olive oil
20 g garlic, finely chopped
400 g crushed tomatoes
1 teaspoon red pepper flakes
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Make the marinara sauce. Sautee garlic in olive oil. Add all remaining ingredients and simmer for 10 minutes.
Combine flax seed meal and water in a small bowl. Set aside for 5 minutes.
Heat 1 tablespoon of olive oil in a skillet. Sautee garlic and onions until translucent. Leave to cool for about 5 minutes.
Combine chickpeas, sauteed garlic and onions, parsley, basil, oregano, flaxseed mixture, salt, and pepper in a food processor. Pulse until smooth.
Mix chickpea puree with almond meal and flour.
Form "meatballs" approximately 30 grams each.
Heat 2 tablespoons olive oil in a skillet and brown the "meatballs" over medium heat, turning constantly. About 5 minutes. Drain on paper towels.
Serve over spaghetti with marinara sauce.

Nutrition Facts : Calories 995.2, Fat 29.9, SaturatedFat 3.7, Sodium 1581.3, Carbohydrate 154, Fiber 14.3, Sugar 8.7, Protein 30.2

MEATLESS MEATBALLS IN MARINARA SAUCE

Meatless Meatballs in Marinara Sauce image

These "meatballs" use plant-based ground meat, and a combination of onions, garlic and tamari give them a satisfying chew and robust flavor. Because there's no egg for binding, these are slightly more delicate than other meatballs, so use a light touch when shaping them, and make sure the mixture is very cold. Serve them on their own, covered in marinara sauce, or stuff them into hero rolls for sandwiches. They are also excellent over spaghetti.

Provided by Melissa Clark

Categories weekday, meatballs, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/2 cup panko bread crumbs
1/4 cup minced onion
1/4 cup chopped parsley leaves and tender stems
3 garlic cloves, grated or minced
1 tablespoon tamari or soy sauce
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
Pinch of red-pepper flakes (optional)
1 1/2 pounds plant-based vegan ground beef (such as Beyond Meat)
Extra-virgin olive oil, for drizzling
3 cups marinara sauce, homemade or store-bought
Parmesan (optional, or use vegetarian Parmesan if you prefer), for garnish

Steps:

In a large bowl, combine bread crumbs, onion, parsley, garlic, tamari, salt, pepper, oregano and red-pepper flakes, if using, and mix well. Add plant-based beef, and blend with your hands until well mixed. Cover mixture and chill for at least an hour or up to 24 hours. (It's easiest to form the meatballs when the mixture is very cold.)
Heat the broiler. Form 28 meatballs, each about 1 1/4 inches in diameter. Transfer meatballs to one or two rimmed baking sheets, and drizzle with olive oil.
Broil meatballs until golden and firm, 7 to 10 minutes. Meanwhile, heat marinara sauce in a pot. Serve meatballs with sauce on top, showered with cheese if you like and drizzled with a little more olive oil.

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