PECAN MEATBALLS

The tomato sauce used here is also available as a standalone recipe: Tomato Sauce (Pecan Meatballs).

Ingredients

• 1 clove garlic (minced)
• 1 medium yellow onion (minced)
• 1/4 cup (60 ml) olive oil
• 2 cups (480 ml) pecan meal
• 1 1/2 cups (360 ml) breadcrumbs
• 1 tablespoon (15 ml) dried oregano
• 1/2 bunch flat parsley (chopped)
• 1 cup (240 ml) mozzarella (shredded)
• 1/2 cup (120 ml) parmesan cheese (grated)
• 4 large eggs
• 1/2 teaspoon (2.5 ml) hot pepper flakes
• salt and pepper (to taste)
• 1 medium yellow onion (minced)
• 1 clove garlic (minced)
• 1/4 cup (60 ml) olive oil
• 1 can crushed tomatoes (28 ounces)
• kosher salt and black pepper
• 1 bunch fresh basil (torn)
• 1 pound (450 g) spaghetti

Method

1. To make the meatballs, preheat the oven to 400ºF. Line a baking sheet with parchment paper.
2. In a medium sauté pan over medium-high heat, add the olive oil, onion, and garlic, and cook until soft and translucent, about 3 minutes. Remove from the heat and set aside.
3. In a large bowl, add the onions, garlic, pecan meal, bread crumbs, dried oregano, flat-leaf parsley, mozzarella, parmesan, eggs, hot pepper flakes, salt, and pepper. Using your hands, mix to combine. Form into golf-ball-sized balls and place on the parchment-lined baking sheet. Bake in the oven for 20-25 minutes. Remove from the oven, transfer to the cooked tomato sauce, and let simmer for 5-10 minutes.
4. To make the tomato sauce, in a medium Dutch oven over medium-high heat, add the olive oil, onions, and garlic, and cook until soft and translucent, about 3 minutes. Add the crushed tomatoes and season with salt and pepper. Simmer for 15-20 minutes.
5. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain the pasta and serve with the pecan meatballs and tomato sauce.

Tips:

• After making the pecan meatballs, freeze the extra until ready to use!

• Instead of pecan meal, use almond meal!

I used my own vegetable pasta sauce that was already made.

I love these and you don't miss the meat.