Meatless meatballs with pasta sauce

Both recipes adapted and modified to my taste preferences. Meatball recipe is from Pasta sauce recipe is from

Vegetarian Meatballs

  • 1 pound fresh mushrooms
  • 1 medium size onion, chopped
  • 4-6 cloves garlic
  • 1/2 cup quick cooking oats
  • 2 TBSPN’s parmesan cheese
  • 1/2 cup Panko bread crumbs
  • 1/4 – 1/2 cup parsley
  • 1 tspn salt
  • pepper to taste
  • 1 tspn oregano
  • 1 tspn crushed red pepper flakes
  • 1 tspn cumin
  • 1 tspn paprika
  • 1 tspn chili powder


Cut up mushrooms into slices. Melt a tbspn of butter on a skillet and add a splash of olive oil. Add mushrooms and fry with salt and pepper until water is removed, and mushrooms appear to be turning a golden color. Add diced onion and fry until translucent. Add garlic and fry for a minute until fragrant. Add pepper, oregano, pepper flakes, cumin, paprika and chili powder and tamper until aromatic, but not burnt. Remove from heat. Reserve pan for pasta sauce.

Set up a food processor and add the fried mushrooms, as well as remainder of listed ingredients, process into fine doughy consistency. Shape into meatballs and put in the fridge for at least an hour, if not overnight.

Preheat oven to 450 degrees F, and bake meatballs for approx 15 minutes until golden brown.


Pasta Sauce:

  • 1 cinnamon stick
  • 2 TBSPN’s tomato paste
  • 1 TBSPN harissa paste
  • 1 small onion
  • 3-4 cloves garlic
  • 1 pinch saffron
  • 1/2 cup frozen corn
  • 2 kamato tomatoes
  • 1 lime
  • 1 tspn white sugar
  • 3 cups broth or water
  • cilantro/scallions for garnish (optional)

Add some olive oil to the same pan used above to make meatballs. This will allow the left over spices from the meatballs to infuse into the pasta sauce. Warm and add onion and cinnamon stick, fry until onion is translucent. Add the garlic and fry until fragrant. Add the harissa paste and saffron and stir until fragrant. Add the tomato paste and corn and stir for about a minute to incorporate. Add the kamato tomatoes. Add the water and sugar. Heat on low until flavors are combined. Near the end of cooking time zest 1 lime into the pasta sauce, cut the lime into quarters and squeeze the juice into the sauce (I add the entire lime quarter into the sauce as well after squeezing out the juice). Add the meatballs and allow to warm.

Serve with couscous, quinoa or any other grain. I served mine with Israeli couscous cooked in butter with cilantro garnish, topped with pine nuts and parmesan cheese.



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