Spaghetti is a comfort food for a lot of people, including my husband and me.
When I was little, I was always asking my mom to make “meat sauce spaghetti” for dinner, but it seems that in the U.S. spaghetti and meatballs is a more popular dish, and that is probably what my husband remembers as one of his childhood favorite meals.
I used store-bought spaghetti and Heinz sauce.
So, the star of this post is the meatballs.
I believe that getting the right texture is the key in making plant-based meatballs.
I’ve experimented with various recipes, but this one may be one of my favorites.
https://foodwithfeeling.com/easy-vegan-meatballs/#recipe
I had to modify the recipe a little because I didn’t have all the ingredients and I was a bit lazy in completing some steps, but they still turned out great.
I think the recipe is versatile.
I will still use it as a base recipe, but I’m looking forward to changing things a bit to see if I can make them to suit my specific liking.
Doesn’t it look great?!
Now I know how to make good plant-based meatballs, I have a feeling that spaghetti and (plant-based) meatballs will be a part of our dinner rotation.
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