Join Chrissy Tracey as she makes vegan meatballs with a Marcella Hazan inspired tomato sauce. This recipe was actually inspired by Chris Morocco's (non-vegan) meatball recipe. Instead of using beef, Chrissy uses lentils as the mainframe of the meatball, mixed with oat milk-soaked bread. The oat milk adds a little more fat content to the recipe, giving the meatballs a much fuller taste.
Check out the recipe here:
INGREDIENTS:
Sauce
1 medium sweet onion, quartered
2 garlic cloves, smashed
scotch bonnet pepper, seeded if desired
1 28-ounce can whole peeled tomatoes
5 Tbsp. plant butter
2 basil leaves
1 bay leaf
Kosher salt
Freshly ground black pepper
Cashew Parmesan
1 cup raw cashews
2 Tbsp. nutritional yeast
tsp. garlic powder
1 tsp. onion powder
1 tsp. kosher salt
Meatballs
3 slices white sandwich bread, crusts removed
cup oat milk or other non-dairy milk
2 garlic cloves, finely chopped
cup parsley, roughly chopped
4-5 Tbsp. aquafaba (the liquid strained from one 15-ounce can chickpeas)
cup Cashew Parmesan
2 cups cooked lentils
tsp. fennel seeds
2 tsp. kosher salt
Freshly ground black pepper
tsp. nutmeg
1 tsp. marjoram
tsp. dried oregano
tsp. crushed red pepper flakes
cup breadcrumbs (preferably Italian)
2-3 Tbsp. olive oil, plus more
Assembly
Cooked spaghetti
Cashew Parmesan
Flaky salt
Torn basil
VIDEO BREAKDOWN:
Preheat your oven to 350
0:00 Introduction
0:26 Make the sauce
3:10 Make the Cashew Parmesan
4:36 Make the meatball mixture
8:20 Form the meatballs, freeze for 5 minutes
9:00 Boil water for spaghetti
10:02 Sear the meatballs in olive oil
10:57 Bake the meatballs for 7-10 minutes
11:08 Transfer meatballs to pan with sauce, toss to coat, then remove
11:14 Cook spaghetti in salted water, transfer to pan with sauce, toss to coat
12:08 Plate and taste!Want Bon Apptit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo
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ABOUT BON APPTIT
Bon Apptit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
