We all know that meat substitutes are generally loaded with sodium, taste a bit like cardboard and are overall no good. After trying packaged product after packaged product, I decided to make my own and created this recipe. It’s kind of a long process, but it’s totally worth it. You don’t have to serve them with this sauce, but since the sauce cooks while you’re making the meatballs, and it is the best sauce you’ll ever eat, there is no reason not to.
Did you know: San Marzano tomatoes are a sweet heirloom variety tomato that are generally grown in Italy and imported, although they are occasionally grown in other countries. They’re a bit on the pricey side, but once you try them, you’ll agree they are worth it.
Ingredients:
Meatballs:
1/2 cup white onion, diced
2 cloves garlic minced
1/2 cup parsley leaves
2 cups cooked quinoa
1 1/2 cups walnuts
2 tbsp Italian seasoning
1 tbsp slivered basil leaves
1/4 cup grated Parmigiano reggiano cheese
1 egg
1/2 cup bread crumbs
Olive oil, for cooking
Salt and pepper, to taste
For the sauce:
2 28 oz cans whole peeled San Marzano tomatoes
1/4 of a small onion, left whole
4 tbsp real butter (no substitutes!)
Directions:
If making the sauce, you should do that first since it takes about 45 minutes or so.
San Marzano Tomato Sauce:
Throw the two cans of tomatoes, butter, and onion piece in a heavy sauce pot. Turn heat on high until tomatoes start bubbling, turn down to a simmer. Simmer, occasionally squishing the tomatoes with tongs, for about 45 minutes or until all tomatoes have broken down and sauce is pretty smooth. Yep, that’s it, and this will probably be the best tomato sauce you’ve ever had.
While your sauce is cooking, make the meatballs:
Heat a tsp olive oil in a skillet. Add onion, cook until translucent, add garlic, cook for another minute. Set aside.
In a food processor, combine walnuts and parsley. Process until you have a paste. You don’t want it to be butter, but you don’t want big pieces of walnut either.
Combine the quinoa with the walnut mixture and add the rest of the ingredients. Season with salt and pepper. Mix by hand until thoroughly combined. Make a test meatball by making one and cooking it in some olive oil. I just use the same pan I cooked the garlic and onions in. You want to cook them until they’re nice and dark brown and they have a crunchy exterior. If your test is good, form the rest and cook. Serve with sauce and pasta if desired.
