Spaghetti and Vegetarian Meatballs

Spaghetti and Meatballs gets a fun vegetarian make-over with plump delicious mushrooms and protein-packed quinoa. These vegetarian meatballs are delicious served over spaghetti with a rich tomato sauce.

📝 Ingredients

• 5 oz quinoa
• 1 1/2 cups water
• 1/2 tsp fine sea salt
• 1 onion (peeled and diced)
• 3 cloves garlic (minced)
• 7 oz mushrooms (button, finely chopped)
• 2 tbsp soy sauce
• 2 tsp fresh thyme leaves (roughly chopped)
• 1 tbsp parsley (finely chopped)
• 1 cup breadcrumbs
• 2 eggs (beaten)
• salt and pepper (to taste)
• 1/4 cup olive oil
• 1 onion (finely diced)
• 2 cloves garlic (finely chopped)
• 1 carrot (peeled and diced)
• 1 tbsp thyme leaves (roughly chopped)
• 1 tbsp rosemary leaves (roughly chopped)
• 1/2 cup red wine
• 28 oz chopped tomatoes (canned)
• 14 oz spaghetti
• salt and pepper (to taste)
• grated parmesan (optional for serving)

👨‍🍳 Instructions

1. 1Rinse the quinoa well in a fine mesh sieve under cold running water. Place in a saucepan with the water and a pinch of salt and bring to the boil. Cover and cook for 12 to 20 minutes. Check after 12 minutes to see if the quinoa is tender and you can see the little quinoa "tails" appear. (Cooking times can vary by brand, so check the package directions.)
2. 2Heat a large frying pan over a medium low heat and 2 tsp olive oil and add the onions cook until lightly golden. Remove from the pan and place in a large bowl. Increase the heat to medium high and add another 2 tsp of olive oil. When the pan has come to heat add the mushrooms, garlic and thyme and cook for 2 minutes. Add the soy sauce and cook for a further 2 minutes or until the liquid has almost evaporated. Place in the same bowl as the onions and leave to cool.
3. 3Add the cooled quinoa to the bowl along with the onions and mushrooms. Add the breadcrumbs and parsley and mix to combine. Test and adjust seasonings with sea salt and pepper as necessary. Add the beat egg and mix until well combined.
4. 4Refrigerate for 1 hour.
5. 5Place a large frying pan over a medium heat. Using a dessert spoon as a measure, form the mixture into vegetarian "meatballs". If the mixture feels too loose, and is difficult to form into balls, add more breadcrumbs and refrigerate for another 30 minutes before forming into "meatballs".
6. 6Add 2 tbsp of olive oil to the pan and fry the "meatballs", on all sides, carefully turning them with a spatula, in batches until golden. Place on a plate lined with paper towel.
7. 7Wipe out the frying pan and place it over a medium low heat and add the remaining oil. Add the onion and cook until translucent. Add the garlic, carrot, thyme and rosemary and cook until the onion turns golden and soft. Increase the heat to medium high and add the red wine. Cook until the red wine has almost evaporated before adding the tomatoes. Season with salt and pepper and adjust as necessary. Bring to a simmer and reduce the heat to low and add the "meatballs" and cover.
8. 8When the meatballs go into the pan start the spaghetti. Bring a large saucepan of water to a boil and season well with salt. Add the spaghetti and cook according to the packet instructions.
9. 9Drain the spaghetti and top with the "meatballs" and sauce and serve immediately.