Ingredients
Vegetarian “Meatballs”
3/4 cup bulgar
1 1/2 cup of Italian seasoned breadcrumbs
1/4 cup thick yogurt
1/2 cup shredded sharp cheddar cheese
1/2 cup walnuts
2 eggs
1/4 cup chopped onion
1/2 tsp. dry basil
1/4 tsp. dry oregano
1/2 tsp. salt
Spaghetti Sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
Pinch of red pepper flakes
1/2 cup good red wine
1 (28oz can) whole peeled tomatoes
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Preparation
For Veggie balls: Bring 1 cup water or broth to a boil. Pour in bulgar. boil for 1 min. then let bulgar soak. 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.
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.
Prepare pasta according to package directions.
to assemble; Put past in bowl place a few veggie balls on top and cover in sauce. Grate parmesean cheese on top for garnish.
