SHARON’S MEATLESS MEATBALLS AND LINGUINI

SHARON’S MEATLESS MEATBALLS AND LINGUINI

This is one sturdy meatball, for all your meatball needs. Served with a smooth herb and spice, white wine tomato sauce over steaming hot linguini!

Makes 38, 1 inch meatballs. Sauce and linguini serves 6 people

Let’s make the meatballs first.

I use Italian Nut Crumbles in the meatballs. This is how you make it. Makes 2-1/2 cups

1 c. walnut halves

1 c. whole raw almonds

2 t. garlic powder

2 t. sugar

1 t. salt

1 T. dried basil

1 T. ground fennel seed

1 T. dried tarragon

2 T. dried parsley

lots of fresh cracked black pepper

Combine all ingredients in food processor and process till fine, pushing down insides of container with spatula as needed. Transfer to jar and store in pantry to use as needed.

14 oz. tube soy sausage, ‘Gimme Lean’ Sausage style is what I use, thawed

2 c. fresh-frozen whole wheat breadcrumbs made from standard whole wheat, soft bread found in all supermarkets (I take frozen bread, break it into pieces and process in food processor till crumbly.)

¼ c. Italian Nut Crumbles

¼ c. cornstarch

¼ c. coconut milk (Goya brand), shake can before measuring

2 T. olive oil for frying

In large mixing bowl combine soy sausage, breadcrumbs, nut crumbles, cornstarch and coconut milk. Using clean hands, mash well, completely incorporating all ingredients till they form a thick meatball dough.

For each meatball, spoon about 1 tablespoon of dough from the bowl. Roll in palms of hands till smooth and about 1 inch in diameter.

Melt olive oil in large skillet over medium-high heat. Place all meatballs in skillet at once. Roll around to coat all with oil, then cook, shaking skillet now and then to cook another side. When browned on most sides, and cooked throughout, remove from heat so they don’t keep cooking.

Now make sauce.

¼ c. extra virgin olive oil

28 oz. can tomato sauce (I used Dei Fratelli)

10-3/4 oz. can condensed tomato soup

¾ c. Chardonnay wine (white wine)

2 t. finely ground fennel seed

1 T. dried basil

½ t. dried mint

2 t. garlic powder

½ t. onion powder

1 t. mild paprika

¼ t. ground allspice

¼ t. red cayenne pepper

lots of fresh cracked black pepper

2 T. Kalamata olive juice (from olive jar)

2 T. Coconut Oil Spread (Olivio brand)

salt to taste

1 lb. dried linguini pasta

In large skillet, over medium heat, combine all ingredients, except linguini. Stir well, bring to boil, stir again, then reduce heat and simmer, uncovered, for 20 minutes.

Cook linguini in lots of salted, boiling water till tender. Drain.

While linguini cooks, place meatballs into sauce. Stir, partially cover and cook for 5-10 minutes till meatballs are hot.

Place linguini onto individual dinner plates and top with meatballs and sauce. Serve.

Notes: The cornstarch is what keeps the meatballs together. Great density, yet smooth. The meatballs won’t fall apart in the sauce.

Use Meatless Meatballs in any recipe calling for them. The flavor is all-purpose. Put them in brown or white sauces over mashed potatoes, noodles or biscuit. Use them in Swedish meatball recipes. Use them to make meatball subs; you might want to cut them in half before placing on sub rolls. Serve in barbecue sauce, or sweet-sour Chinese-style sauce as a hot hors d’oeurve.

If desired use your own favorite recipe for the sauce. This is the one I used for this recipe. If you want to use a jarred sauce, then go ahead especially if you’re making subs. Make it easy on yourself.

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