Spaghetti with bean balls
Whenever I see or hear about spaghetti with meat balls this one famous scene from Lady and the Tramp comes to my mind.
I think in Germany spaghetti with meat balls aren’t that popular, at least in my family we never had it so the first time I ate this dish was – once again – in the US. But since I was never too much of a fan of mince patties or any form of pressed mince I didn’t like them too much. I preferred the regular bolognese version.
And when I was back in Germany I quickly forgot about this dish again until recently I wasn’t feeling to well. And one thing I love doing when I’m not feeling good is watching Disney movies. So I did watch Lady and the Tramp and when the meat ball scene came on I was wondering if these could be made vegan.
Of course they can because everything can be made vegan and I found tons of recipes but as you might know, I’m not really a stick to a recipe kinda person, so I made my own version.
After testing the recipe a couple of times I finally found the in my opinion perfect version. And I now consider myself a spaghetti with bean balls lover!
Spaghetti with bean balls
Spaghetti with juicy bean balls and a yummy tomato marinara sauce.
Roughly chop 1/2 red onion and two garlic cloves.
Crumble your tofu into your blender, add chopped onions and garlic and all the other ingredients for your bean balls (except for the olive oil). Blend until well combined into a sticky dough. It doesn't have to be a smooth paste, it should still be a little chunky.
Form the dough into little balls, they should be about the size of a ping pong ball.
Heat up two pans and add one tbs olive oil into each one. And bring water to a boil in a pot.
Finely chop the second half of the onion and the remaining garlic clove and add to one of the pans to fry but be carful it doens't burn.
In the second pan you can start frying up your bean balls. Don't forget to turn them every now and then so they can evenly brown from all sides.
Add the tomato paste to your onions and garlic and stir around so it's all covered in tomato paste.
Boil your pasta according to package instructions.
Add the chopped tomatoes in as well bring it to a simmer.
Add the sunflower seeds, crema de balsamico and herbs and spices to the sauce and let it simmer for 5-10 minutes. If it thickens up too much thin it out with some water.
Transfer the bean balls to the pan with the sauce and carefully stir until they are well coated in sauce.
Serve the pasta with sauce and bean balls and add some fresh basil and/or vegan parmesan in top if you have some on hand.