WHOLE WHEAT SPAGHETTI & CHICKEN MEATBALLS
Time: 30 Minutes
Yield: 8 Servings
(10 Item Recipe)
16 oz Organic Whole Wheat Spaghetti
1lb Organic Lean Ground Chicken Breast or Tofu (vegetarian recipe)
1/2 Cup Organic Seasoned Bread Crumbs (I love to make these from Ezekial Bread)
1/2 Cup Grated Vegetarian Parmesan or Nutritional Yeast (for vegetarian recipe)
1/2 Cup Organic Onion, Chopped
1/4 Cup Organic Soy Milk, unsweetened
2 Organic Eggs 0r egg substitute (for vegetarian recipe)
2 Cloves Organic Garlic, minced
3 Cups Organic Spaghetti Sauce (We make home made – see recipe- you can also use store bought)
1 Teaspoon Freshly Ground Pepper (optional)
Preheat oven to 350. Combine chicken, bread crumbs, parmesan, onion, soymilk, eggs, garlic and pepper in large bowl. Shape into 24 one inch meatballs. Place meatballs on a baking sheet; bake 15 to 20 minutes or until browned and cooked through. Cook and drain pasta according to package directions and preference. Heat pasta sauce in a large skillet over medium high heat; add cooked meatballs and simmer for 5-10 minutes or until heated through. To serve, spoon meatballs and sauce over cooked pasta.
This is a simple and affordable healthy meal that can be whipped up quickly. While the noodles are cooking you can prepare a quick salad which always goes nicely with the pasta. The combination of the fresh salad and the vibrant spaghetti sauce and meatballs compliments the meal both by taste and textures.
If you are making the vegan/vegetarian version you can use your choice of vegetable protein whether it is tofu, seitan, tempeh or vegetable protein. Substitute the eggs and cheese with nutritional yeast.