Pasta and "Meatless" Balls

These could also be served as little appetizers with toothpicks and a little sauce on the side.  I recommend cooking them until the outside is crisp as they tend to be a bit mushy if not cooked long enough.  We used our favorite Trader Joe's pre made tomato sauce - basil and garlic.

Pasta and “Meatless” balls

Melissa Costello “The Karma Chow Ultimate Cookbook”

1            lb. gluten-free spaghetti (prepared according to package)

2           15-ounce cans kidney beans, drained and rinsed

1/2         cup cooked brown rice

1/2         cup yellow onion, small dice

2            cloves garlic , grated

2            tablespoons extra virgin olive oil

2            tablespoons Braggs Aminos (replacement for Soy Sauce)

2            tablespoons tomato paste

1            tablespoon vegan Worcestershire sauce

1/2         teaspoon oregano

1/2         teaspoon thyme

1/4         teaspoon basil

1/4-1/2     cup gluten-free bread crumbs (Glutino brand is good)

            Tomato sauce of your choice

Cook paste according to package. In the meantime, puree the beans and rice in a food processor bowl until combined but some small pieces of the beans remain.  Scrape into large bowl and set aside. Add the onion, garlic, 1 tablespoon of the olive oil, Braggs, tomato paste, Worcestershire sauce, oregano, thyme, and basil.  Mix well, using your ands, kneading until doughy. Roll into small walnut-size balls.

Heat the remaining tablespoon of olive oil in a nonstick skillet over medium heat and brown the “meat-balls” on the skillet.  Serve on top of spaghetti with a generous serving of marinara sauce.