Spaghetti Meatballs
Servings 0
Ingredients
Sauce
- 3 garlic thinly sliced
- 1 tbsp chopped yellow onion
- 1/2 of a small purple onion sliced
- 4 large tomatoes blender to smooth
- 2 tbsp olive oil
- 1 bay leaf
- 10 fresh basil chopped/sliced (homegrown ❤️)
- 1/2 tsp each dried oregano rosemary, tarragon, basil, thyme
- 10 baby carrots sliced
- 1 tbsp Vegeta powder
Meatballs
- 500 g fresh oyster mushrooms
- 100 g tapioca starch
- 2 tbsp corn starch
- Vegeta powder to taste
- A dash of ground white pepper
- 1-2 tbsp aquafaba
Zoodles
- 1 large zucchini spiralized
- 1/4 of an onion sliced
- 1 tbsp olive oil
Parmesan
- Almond meal mixed with nutritional yeast
Instructions
Sauce
- Heat oil saute garlic, onions and carrots
- Stir in pureed tomato
- Add in spices and season
- Cook until carrots tender and liquid evaporated a bit
Meatballs
- Boil mushroom to soften, drain, squeeze water out and blender to smooth result
- Mix in starches and season. Mix until dough can be shaped into balls. Add starches a little at a time if still needed (to be able to shape into balls)
- Bring 1 L veggie broth to boil and drop meatballs and cook til float, drain (you can reuse broth to make soup), set aside
Zoodles
- Heat oil, saute onion to soften
- Stir in zoodles, cook until a little soften
- Pour in sauce followed with meatballs
- Cook for another 8 mins
- Serve immediately sprinkled with parmesan