Spaghetti With Veggie Balls

  1. For Veggie balls:
  2. Bring 1 cup water or broth to a boil. Pour in bulgar. boil for 1 min. then let bulgar soak.
  3. Preheat oven to 350F. Mix eggs, cheddar cheese, yogurt and bulgar in a food processor until combined. Then, add onion, basil, oregano and salt. After, add in walnuts and pulse a couple of times until the walnuts are just coarsely chopped. Transfer the mixture to a bowl, and mix in the breadcrumbs. Form 18 balls of equal size. coat a baking sheet in olive oil. roll balls in oil to lightly coat. Bake uncovered until a tester toothpick inserted in the center of one of the balls comes out clean, about 25 minutes.
  4. Make the sauce: Heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and red pepper flakes, and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, salt, and pepper. Simmer for 15 min. Crushing tomatoes as you stir.
  5. Prepare pasta according to package directions.
  6. to assemble;
  7. Put past in bowl place a few veggie balls on top and cover in sauce. Grate parmesean cheese on top for garnish.

vegetarian, bulgar, breadcrumbs, thick yogurt, cheddar cheese, walnuts, eggs, onion, basil, oregano, salt, olive oil, yellow onion, garlic, red pepper, good red wine, tomatoes, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/spaghetti-with-veggie-balls-50157009 (may not work)

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