Mafaldine & Meatballs
Iconic Italian-American spaghetti and meatballs are truly greater than the sum of its parts and this plant-based rendition is no exception. Impossible® Italian-style plant-based ground protein rivals succulent and deeply seasoned ground beef for tender- never bouncy- meatballs. A simple red sauce, mafaldine pasta, and crispy breadcrumbs complete this easy classic comfort.
Nutrition (per serving)
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INGREDIENTS
- 6 oz mafaldine pasta
- 8 oz Italian ground protein
- 1/4 cup panko breadcrumbs (divided)
- 1 yellow onion, peeled and diced
- 3 garlic cloves, peeled and minced
- 1 tbsp Italian seasoning
- 13.76 oz crushed tomatoes
- 1 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to boil. Add pasta and cook until al dente, 8 to 10 minutes. Reserve ¾ cup pasta water, drain pasta, and set aside. In medium bowl, stir together Italian ground protein and just 3 tbsp breadcrumbs and form into 1 tbsp-sized balls.
Heat 1 tbsp olive oil in same pot over medium-high heat. Add onion, garlic, and Italian seasoning and cook until softened, 3 to 5 minutes. Reduce heat to medium-low and stir in crushed tomatoes and reserved pasta water. Add meatballs to sauce, cover, and cook until sauce is thickened and meatballs are warmed through, 8 to 10 minutes.
Stir in cooked pasta. Divide pasta between serving bowls and sprinkle with remaining breadcrumbs. Bon appétit!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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