This comforting vegetarian main features homemade meatballs made from matzo meal, fresh vegetables, and eggs, served over spaghetti in a deeply flavorful tomato sauce. The sauce simmers slowly with onions, mushrooms, and oregano to develop a rich, savory depth that rivals traditional meat ragù. The meatballs are tender yet firm, packed with the sweetness of carrots and peas, providing a satisfying texture contrast to the smooth sauce. Perfect for a cozy weeknight dinner or a family gathering, this dish offers a nostalgic, home-style taste that is both hearty and wholesome. ItâÂÂs an excellent way to enjoy Italian-inspired flavors while keeping the meal plant-based. The combination of earthy mushrooms in the sauce and the herbaceous notes in the meatballs creates a well-balanced, delicious experience that will have everyone coming back for seconds.
Spaghetti With Vegetarian Meat Balls
Description
This comforting vegetarian main features homemade meatballs made from matzo meal, fresh vegetables, and eggs, served over spaghetti in a deeply flavorful tomato sauce. The sauce simmers slowly with onions, mushrooms, and oregano to develop a rich, savory depth that rivals traditional meat ragù. The meatballs are tender yet firm, packed with the sweetness of carrots and peas, providing a satisfying texture contrast to the smooth sauce. Perfect for a cozy weeknight dinner or a family gathering, this dish offers a nostalgic, home-style taste that is both hearty and wholesome.Ingredients
Directions
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Heat olive oil in a large pot over medium heat. Add the diced onions and sliced mushrooms, sautéing for about 10 minutes until softened and fragrant.
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Stir in the canned tomatoes, tomato paste, and oregano. Reduce heat to low, cover, and let the sauce simmer gently for 1 hour, stirring occasionally.
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While the sauce simmers, melt half the butter in a separate skillet over medium heat. Add the chopped onions, celery, and grated carrots. Cook for 15 minutes until the vegetables are very soft and translucent.
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Remove the vegetable mixture from heat and allow it to cool completely to room temperature.
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In a large bowl, combine the cooled vegetable mixture with the beaten eggs, 1 cup of matzo meal, cooked green peas, salt, and pepper. Mix thoroughly until well combined.
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Roll the mixture into small, bite-sized balls. Dredge the balls in the remaining 1/2 cup of matzo meal to coat lightly.
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Once the sauce has finished simmering, correct the seasoning with additional salt or pepper if needed.
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Gently fold the meatballs into the hot sauce. Let them warm through for 5-10 minutes, or brown them separately in a pan with the remaining butter before adding to the sauce.
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Serve the meatballs and sauce over the cooked spaghetti.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1152.2kcal
- % Daily Value *
- Total Fat 46.5g72%
- Saturated Fat 16.3g82%
- Cholesterol 188.2mg63%
- Sodium 5792.4mg242%
- Total Carbohydrate 151.5g51%
- Dietary Fiber 29.4g118%
- Sugars 31.2g
- Protein 41.9g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of water to refresh the sauce.
For a richer sauce, you can add a splash of vegetable broth if the sauce reduces too much. You can also add a pinch of red pepper flakes for a bit of heat.
Ensure the vegetable mixture for the meatballs is completely cool before adding the eggs to prevent them from scrambling. If the mixture is too wet, add a little more matzo meal. If too dry, add a tablespoon of water or milk.
The original directions mentioned "Drained Grated Swiss cheese" but it was not included in the ingredient list. You may grate Swiss cheese over the final dish for added flavor and creaminess.
