Few things are as nostalgic or comforting to me than spaghetti. It reminds me of being a kid watching my Italian grandma cook in the kitchen who was famous for her meatballs.
While my boyfriend and I have been really digging Beyond Meat products, we've only been making burgers with it. But the other day I thought it would be awesome to make meatballs and spaghetti. A meal we haven't made in ages and it brought back the nostalgia for sure.
Since it's summertime, basil is in peak season, so I've been making a fresh batch of basil pesto pretty much every week. We decided to fold some into the ground "beef" roll it up into balls and put it on the grill. The result was delicious. If you've never grilled meatballs, I recommend it.
If you didn’t know what to make for dinner before, now you do.
This is so good, I’d get on it!
Pesto Meatballs and Pasta
Here is what you need: 1-20G package of @beyondmeat Beyond Beef 1 cup basil pesto, store bought or homemade 1 lbs spaghetti noodles 4 cups roasted broccoli
Directions Pre-heat the grill to 400f (you can also try cooking in the oven but it's summer so we used the grill) Add the beyond meat to a bowl with 1/2 cup pesto. Using your hands, mix in the pesto, and then form into 1 inch balls. Makes 10-12. Add them to a pan lined with foil and then place on the grill for 10 minutes, tossing halfway through.
Meanwhile, bring a large pot of water to a boil and cook the pasta noodles according to the package instructions. Then drain the noodles, transfer to a serving bowl, mix in the remaining 1/2 cup pesto and add the roasted broccoli. Add in the meatballs, divide among serving bowls and dig in.
And for more epic-ally easy & delicious vegan recipes check out my cookbook Vegan Buddha Bowls where ever books are sold!