Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat; add mushrooms and onion; cook for 2 to 4 minutes or just until softened, stirring frequently. Cool slightly
Recipe
Author
Hy-Vee Seasons
Save Options
Description
Tender, plant-based meatballs featuring mushrooms, black beans, bulgur and quinoa provide a hearty, meat-free spin on a classic comfort food. Perfect for those seeking a nutritious, wholesome meal, this dish combines the appeal of traditional spaghetti and meatballs with the benefits of vegan eating.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 3 tbsp. Gustare Vita olive oil, divided | ||
| 1 (16-oz.) pkg. sliced baby bella mushrooms | ||
| 1 c. Hy-Vee Short Cuts chopped white onions | ||
| 1 (15-oz.) can Hy-Vee no salt added black beans, drained and rinsed | ||
| 1 (8.8-oz.) pkg. Full Circle Market bulgur & quinoa, divided | ||
| 1 c. chickpea flour, divided | ||
| 2 tbsp. Hy-Vee Italian seasoning | ||
| ½ tsp. Hy-Vee garlic salt, plus additional to taste | ||
| 1 (24-oz.) jar Hy-Vee traditional pasta sauce | ||
| 1 (14.5-oz.) pkg. protein plus spaghetti | ||
| Fresh oregano, for garnish |
Things To Grab
- Large nonstick skillet
- Wooden or silicone spoon
- Food processor
- Large bowl
- Small bowl
- 1¾-in. scoop
- Rimmed baking pan
- Tongs
- Large saucepan or pasta pot
- Colander
Directions
Place mushroom mixture, black beans, 1 cup bulgur & quinoa, 2/3 cup chickpea flour, Italian seasoning and ½ tsp. garlic salt in a food processor. Cover and pulse until mixture is combined but retains some texture. Transfer to a large bowl. Stir in remaining bulgur & quinoa.
Place remaining 1/3 cup chickpea flour in a small bowl. Shape meatball mixture into 36 balls using a 1¾-in. scoop or moistened hands (about 2 Tbsp. each). Roll balls in chickpea flour to lightly coat. Place in a rimmed baking pan. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Working in batches, cook meatballs in skillet for 5 to 6 minutes or until golden, turning frequently. Return all of the meatballs to skillet. Pour pasta sauce over meatballs in skillet; gently stir to coat. Bring to a gentle simmer over medium-low heat, stirring occasionally.
Meanwhile, cook spaghetti according to pkg. directions; drain.
Serve meatballs and sauce over spaghetti. Season to taste with additional garlic salt and garnish with oregano, if desired.