Spaghetti and "Meatballs"

Well, I came across a FB post the other day/week/month where someone had tested out a Vegan Meatballs recipe and really enjoyed it.  I kinda thought... really?? Because meatballs would never have been on my menu even during my meat-eating years, and I kinda didn't see the appeal... 

Well then a week or so later the same post popped up again, and this time I followed the link and had a quick flick over the recipe, just out of curiosity, and I guess that curiosity stuck!  So!  Today was the day to give it a try, and here's my interpretation of an old school classic :)

Meatballs:

Preheat oven to 220C and line a baking tray with baking paper.

Gather together:

1 cup raw Almonds, ground to a meal

1 cup (ish, maybe slightly more) cooked Brown Rice

1 tin Red Kidney Beans, mashed

1 clove of Garlic, crushed

1 handfull each of Chives, Oregano and Thyme, fresh form the garden, finely chopped

1 tsp ground Cumin

1 tsp Sweet Paprika

1/2 tsp Turmeric

1 Carrot, grated

Place all ingredients into a mixing bowl and combine thoroughly.

Roll into approximately 1 inch balls and place on the baking tray, I got 23 balls.

(Optional: I gave mine a once over with a spray rice bran oil, to help them crisp up nicely.)

Bake balls in hot oven approximately 25 minutes.

Sauce:

I wanted to keep this meal fairly simple and classic, so avoided my usual temptation of "how many veges can I cram in here"...

In a saucepan saute:

3/4 cup Rose

4 cloves of Garlic

1 tsp Vege Stock Powder

1 tsp Sweet Paprika

1/2 tsp Turmeric

3 Bay Leaves

2 twists of the Pepper grinder (you could add more or add later to your tastes)

Afer a few minutes simmering, add:

1 bottle of Passatta

1kg fresh diced (or 800g tinned) Tomatoes

Another good handfull each of fresh herbs, Chives, Oregano and Thyme

Bring to the boil and then let simmer, stirring occasionally, while it reduces.

Cook up your spaghetti according to the packet instructions, preferably a wholemeal variety.

Optional garnish:  Cashew Parmesan

1 cup of raw Cashews

1 tbsp Nutritional Yeast

1 tsp Herbamere salt

Ground together into a fine powder (I use my Vitamix dry jug for this).

Served with a big green leafy salad, topped with lemon juice and balsamic glaze!!