Spaghetti and Soyballs

• 8 oz (250 g) spaghetti
• 1/4 cup (50 ml) dry bread crumbs
• 2 tbsp (25 ml) coarsely chopped fresh oregano leaves (or 2 tsp/10 ml dried)
• 1 tbsp (15 ml) coarsely chopped fresh parsley (or 1 tsp/5 ml dried)
• 1 tbsp (15 ml) whole wheat or unbleached all-purpose flour
• 1 package (14 oz/420 g) meatless meatballs (see Notes)
• 4 cups (1 l) tomato sauce (see Notes)
• 3 tbsp (45 ml) olive oil
• Grated vegan Parmesan cheese alternative, optional

1. In a pot of boiling salted water, cook spaghetti for 8 minutes or until tender to the bite.
2. Drain.
3. Meanwhile, in a bowl, combine bread crumbs, oregano, parsley and flour.
4. Add meatballs and toss until evenly coated.
5. Transfer to a plate, shaking off excess crumb mixture.
6. Set aside.
7. In a pot, heat tomato sauce over low heat until heated through.
8. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat for 30 seconds.
9. Add meatballs and cook, turning, until lightly browned and crispy.
10. Using a slotted spoon, transfer to tomato sauce.
11. Simmer, uncovered, for 5 minutes or until heated through.
12. Divide hot spaghetti among plates.
13. Spoon soyballs and sauce over top.

spaghetti, bread crumbs, oregano, parsley, whole wheat, meatballs, tomato sauce, olive oil, parmesan cheese alternative

Taken from www.cookstr.com/recipes/spaghetti-and-soyballs (may not work)