She Strengthens

A Cheeky Twist on Vegetarian Spaghetti

My college days were filled with memories of a quirky vegetarian boyfriend, who survived on a diet of cheese, beer, and Rita’s “wuhter ice.” We met at a summer orchestra festival and bonded over spiked slushies and cheese sandwiches from the hippie food co-op. Our whirlwind romance took us on BoltBus adventures between Philadelphia and New York, where we’d indulge in xylophone excerpts, Belgian fries, and Monk’s beer.

The Best of Philadelphia

But it was his parents’ house in the suburbs that left a lasting impression. His dad’s wondrous latkes and his mom’s meatless meatballs became staples in my life. These meatballs were a game-changer – dense, flavorful, and perfect. They were served at parties in red sauce with toothpicks, but I often made a meal out of them. After our breakup, I couldn’t shake off the craving for these balls, and eventually, I mustered the courage to ask his mom for the recipe.

A Recipe Worth Fighting For

This tweaked version of the original recipe includes my favorite way to turn the balls into a satisfying meal – with soft white spaghetti. You can also experiment by stuffing them into a hoagie or serving them in a slow cooker for a party. The best part? Most people won’t even notice they’re meatless!

Meatless Meatballs Recipe

Yield: Serves 4

Ingredients:

• 1 cup almonds or walnuts, toasted
• 2 cloves garlic
• 2 tablespoons dried parsley
• ¼ teaspoon kosher salt
• Black pepper
• 1 cup shredded Parmesan cheese, plus more for serving
• 1 cup panko breadcrumbs
• 2 large eggs
• 28 ounces (about 3 cups) marinara sauce of your choice
• Flavorless oil, for frying
• 8 ounces spaghetti, cooked according to package directions
• Chopped fresh flat-leaf parsley or basil, for serving

Instructions:

1. Combine the Nuts and Garlic: In a food processor, pulse the nuts and garlic to a coarse crumb.
2. Add the Flavorings: Add the parsley, salt, pepper, Parmesan, and breadcrumbs, and pulse to combine.
3. Bind the Mixture: Add the eggs and process until the mixture holds together in a ball.
4. Form the Balls: Roll 1½ tablespoon-size balls, packing them just firmly enough so that they hold together.
5. Cook the Balls: Warm the marinara sauce in a large saucepan over medium heat. In a skillet, heat ¼ inch of oil over medium-high heat. Cook the balls, turning them, until they’re golden brown on all sides.
6. Serve and Enjoy: Transfer the balls to the tomato sauce and enjoy over spaghetti, topped with additional cheese and chopped fresh parsley or basil.