MEAT-FREE MEATBALLS IN MARINARA SAUCE

Meat-Free Meatballs in Marinara Sauce image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 45

Ingredients

1 1/2 pounds plant-based ground beef/meat alternative
1/2 cup panko or breadcrumbs
A splash of whole milk or half-and-half
1 egg
1 cup grated Parmigiano-Reggiano cheese
Salt
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons dried oregano
1 1/2 teaspoons fennel pollen
1 1/2 teaspoons granulated onion
3 large cloves garlic, grated
1/4 cup flat-leaf parsley, chopped
A drizzle of EVOO or EVOO non-aerosol spray (see Cook's Note)
3 to 4 tablespoons EVOO or butter or a combination
3 large cloves garlic, crushed
1 teaspoon red pepper flakes, plus more for serving
1 teaspoon fennel pollen
1 teaspoon dried oregano
1 small onion
1/4 cup red wine
2 cans (28 ounces) Italian tomatoes
2 cups passata/tomato puree or sauce
1 teaspoon superfine sugar
Salt
Salt
1 pound spaghetti
2 tablespoons butter or EVOO or a combination
2 handfuls of grated Parmigiano-Reggiano, plus more for serving
A handful of basil, torn
3 tablespoons white wine vinegar or white balsamic
2 teaspoons superfine sugar
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon fennel pollen
1 teaspoon red pepper flakes
Olive oil
Salt
6 gem romaine hearts, cored and leaves roughly torn or chopped
1/2 red onion, thinly sliced into half-moons
3 center stalks celery with leaves, thinly sliced on a bias
3 baby carrots (rainbow colors if available), thinly sliced on a bias
3 radishes, thinly sliced into rounds
Salt

Steps:

For the balls: Preheat the oven to 400 degrees F with a rack in the center of the oven. Heat a large pot of water for pasta. Line a baking sheet with foil and top with parchment paper.
Put plant-based meat in a large bowl. Put panko in a small bowl and moisten with milk or half-and-half. Put the egg in small bowl and beat lightly. To the plant-based meat, add egg, moistened panko, cheese, salt, red pepper flakes, oregano, fennel pollen, granulated onion, garlic, parsley and a drizzle of EVOO (see Cook's Note) and mix together with your hands. Roll 24 balls slightly larger than golf balls and place on baking sheet. Roast 15 to 17 minutes to golden and remove from the oven.
For the sauce: Meanwhile, heat a cast-iron enamel Dutch oven or large saucepan over low heat with EVOO, add garlic, red pepper flakes, fennel pollen and oregano, grate in the onion and stir. Add wine, raise the heat and cook 2 minutes. Add tomatoes, passata or puree and a sprinkle of sugar and salt, bring to bubble, reduce heat and simmer 20 minutes.
For the pasta: While sauce simmers the last 8 minutes or so, salt boiling water and cook pasta a minute or so less than directions. Reserve about 3/4 cup salty water, drain pasta and add back to hot pot. Add half the salty water, butter or EVOO, cheese and about two-thirds of the sauce. Toss pasta and adjust seasonings. Add roasted balls to remaining sauce.
Serve pasta in a large family-style bowl or in shallow individual bowls topped with balls and basil. Pass more cheese and red pepper at the table.
For the salad dressing: Whisk to combine vinegar, sugar, granulated garlic, granulated onion, dried oregano, dried thyme, fennel pollen and red pepper flakes in a medium bowl. Drizzle in the olive oil, season with salt and whisk until well combined.
For the "clean out the fridge" salad: Place the lettuce, onion, celery, baby carrots and radishes (or whatever salad ingredients you have in your fridge) in a large salad bowl. When ready to serve, season with salt, drizzle dressing over salad and toss to combine.