Spaghetti and ‘Meat’ Balls
Mahalo Chicos,
These meatless meat balls is an idea that my other half came up with. My most recent posts has a recipe for pinto been patties. I used this same recipe to create meat balls. It tasted wonderful and my other half said it had a great texture to it.
I’m still finding ways to incorporate these Pinto Beans in other recipes maybe I will try Thai food next.
We’ll have to invite our carnivore friends over and see what they have to say about it. Although, with such great manners, I highly doubt they’d give us a real opinion but I’ll be sure to pry it out of them and let you know.
Maybe you can cook up this dish and have some carnivore in your life try it out and you can tell me how it went.
Prep time: Less than five minutes
Cook time: Less that twenty minutes
Serves: Up to two people
What you’ll need:
1. One medium to large shallow pan and pasta pot
2. 1 can of Italian Tomato
3. 1 T of Hunt’s tomato paste
4. A few sprigs of fresh herbs: Rosemary, Oregano and one fresh Bay Leaf
5. 3 cloves of crushed garlic
6. 1/2 of a medium red or yellow onion: diced
7. 1 T of dried red chili flakes
8. Freshly ground sea salt and black pepper corns
9. 1 box of thick pasta
What to do:
1. In a large pot boil enough water to cover half or so of the uncooked pasta. Add a lot of salt and cover. Wait until it starts bubbling before you add the uncooked pasta.
2. In a sauce pot add the Italian Tomatoes, Hunt’s pastes, all the fresh herbs, garlic, onions, chili flakes, and freshly ground seal salt and black pepper corns over low heat.
3. Take the pinto bean patties and fry them a little over medium heat with some olive oil. Let sit.
4. Once the pasta is El’ dente, remove from water and do not rinse out.
5. By this time the sauce is done. Turn off heat and let sit.
6. Plate the pasta, then some of the ‘meat’ balls, and pour a little extra virgin olive oil before the sauce.
Enjoy!
Ciao,
Odeliza Jacoba
Odeliza