Spaghetti with Broccoli Balls
- Prep Time 0:25
- Cook Time 0:15
- Estimated Cost $15.50
- 17 Comments
I have never understood vegetarian food that is intended to pass as meat. Please—don’t insult my intelligence.
Rather than fretting about how to disguise the meatlessness of a dish, I choose to celebrate it and make it as delicious as possible. So no, these are not “meatless meatballs.” They’re crisp-on-the-outside-moist-on-the-inside, flavorful, healthy and delicious broccoli balls, loud and proud. Feel free to add other veggies, or try making these with zucchini.
Note: if you’re in a hurry, pan-fry the broccoli balls in a little olive oil.
- 8 oz dried spaghetti $1 for 16 oz.
- 2 cups Quick Fresh Tomato Sauce (or other meatless tomato sauce) $5.50 for 5 1/2 cups sauce
- 1 head (stalk included) fresh broccoli, chopped $1
- 1/2 onion, chopped $0.50 for 1 onion
- 3 cloves garlic, peeled and smashed Pantry
- 1 tbsp extra virgin olive oil, plus more for pan Pantry
- 1 handful fresh flat-leaf parsley leaves $1 for a bunch
- 1 egg, lightly beaten $1.50 for 12
- 1/2 cup bread crumbs $1.50 for 8 oz.
- 1/8 cup grated Parmesan, plus more for garnish $3.50 for 8 oz
- salt and pepper to taste Pantry
Recipe Serves 2-4
- Preheat oven to 400 degrees F. Lightly oil a baking sheet and set aside.
- Cook spaghetti in salted boiling water according to package directions. Warm sauce in a small saucepan over low heat.
- Combine broccoli, onion, garlic, olive oil and parsley, in a food processor or blender until very finely chopped. Transfer to a mixing bowl.
- Add egg, bread crumbs, Parmesan, salt and pepper and mix well. Form mixture into golf ball-size balls and place on baking sheet.
- Bake for 12-15 minutes, or until lightly brown. Flip halfway through baking to ensure both sides are evenly cooked.
- To serve, toss spaghetti with warmed tomato sauce and divide amongst plates or transfer to a serving platter. Top pasta with broccoli balls and more Parmesan if desired.