What an easy, healthy and satisfying meal! While there are a lot of varieties of frozen vegan meatballs out there, and some are pretty good, I much prefer to make my own. I think they taste better and I love knowing that they are not processed, but instead are homemade with only whole-food ingredients. They are a cinch to make too – just throw all the ingredients in a food processor and then roll and bake. I love to serve this meal to our meat-eater friends when they come over because it really shows how easy and delicious it is to be vegan. People who love those gruesome meatballs made from animals will see that they can have them cruelty-free and also do their health a huge favor at the same time! Spaghetti and neatballs, caesar salad and garlic crostinis – a meal everyone will love! And although the recipe makes quite a bit, it’s great because the neatballs are even better cold the next day in a sandwich!
- 1 lb spaghetti, cooked according to package and drained
- 1 25 oz. jar marinara sauce
- 1/2 c walnuts
- 1/2 c cooked brown rice
- 15 oz. black beans, drained
- 1/2 onion, coarsely chopped
- 2 T ground flax seed mixed with 5 T water
- 1 t vegan worcestershire sauce
- 1/2 t liquid smoke
- 1/2 t salt
- 1 c italian seasoned bread crumbs
- vegan parmesan optional
Preheat oven to 350.
Grind walnuts in food processor. Add all remaining ingredients, except bread crumbs. Process well. Spoon into a bowl and stir in crumbs.
Roll into about 25 “meatballs” and place on a lightly greased baking sheet.
Bake 25 minutes.
Combine the cooked spaghetti and the marinara sauce in a large pot over medium heat. Gently add the neatballs and heat through.