Savory and hearty plant-based meatballs with a flavor so familiar it will take you right back to Grandma’s kitchen.
Photos by: Abirami Gunasekaran @Veg2nonveg_kitchen
Are you a professional chef?
Click the link below to access a foodservice ready version of this recipe, scaled to 25 portions.
Foodservice recipePreheat oven to 350°F. In a large bowl, mix Hungry Planet Beef™ with 1 ½ cup chopped spinach, 2 oz egg replacer, ½ cup bread crumbs, 3 tsp garlic, 2 tsp lemon zest, 1 tsp salt & ⅓ tsp pepper, and shape into meatballs.
Brown meatballs in an oil coated skillet. Transfer meatballs to baking sheet and bake in a 350°F oven for 6 minutes. Remove and hold warm.
Boil spaghetti according to package directions.
Deglaze the pans with white wine and add ⅓ cup lemon juice, 1 cup vegetable stock, 3 tbsp vegan butter, and 2 ⅓ tbsp garlic. Simmer for 4-5 minutes.
Make a slurry with the ¼ cup soymilk and 1 tbsp cornstarch. Whisk into simmering sauce to thicken and cook for 1 minute. Adjust seasoning with salt.
Add cooked pasta to sauce and toss until noodles are well coated. If sauce seems too thick, thin with a little vegetable stock.Return hot meatballs to pan and coat with sauce. Sprinkle with parmesan cheese and serve.
Made with Hungry Planet Chorizo™ Plant-Based Ground
Made with Hungry Planet Chorizo™ Plant-Based Ground
Made with Hungry Planet Chorizo™ Plant-Based Ground
Made with Hungry Planet Beef™ Plant-Based Ground
Made with Hungry Planet Pork™ Plant-Based Ground
Made with Hungry Planet Crab™
