Spaghetti With Vegetarian Meat Balls

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.

Cuisine: Middle Eastern

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 1152

Dietary: Vegetarian

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

diced
mushrooms, sliced
olive oil
tomatoes (#2 1/2)
tomato paste
oregano
chopped
celery, chopped
grated
butter
beaten
matzo meal
cooked green peas
salt
pepper
spaghetti, cooked

Directions

1
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.
2
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.
3
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.
4
Remove the vegetable mixture from heat and allow it to cool completely to room temperature.
5
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.
6
Roll the mixture into small, bite-sized balls. Dredge the balls in the remaining 1/2 cup of matzo meal to coat lightly.
7
Once the sauce has finished simmering, correct the seasoning with additional salt or pepper if needed.
8
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.
9
Serve the meatballs and sauce over the cooked spaghetti.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 1152kcal

% Daily Value *
Total Fat 46.5g72%
Saturated Fat 16.3g82%
Cholesterol 188mg63%
Sodium 5792mg242%
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.

Keywords: vegetarian, meatballs, spaghetti, matzo meal, tomato sauce, plant-based, comfort food, family dinner, simmered, onions, mushrooms, oregano, peas, carrots, celery, eggs, herbs, sauteed, stew, middle-eastern

Read it online: https://www.chefs-mate.com/recipe/spaghetti-with-vegetarian-meat-balls/