Are you searching for new ways to create vegetarian dishes? Try these tasty “meatless” meatballs, featuring crushed pecans; instead of meat, these meatballs get their hardy texture with pecan meal, breadcrumbs, cheese, and plenty of savory spices. Try them with your usual spaghetti recipe and see if your family misses the meat. Smart Recipes, American,Vegetarian Recipes, Eggs,Dairy Recipes, Recipes Eggs,Dairy American,Vegetarian Spaghetti and Vegetarian Pecan Meatballs Spaghetti and Vegetarian Pecan Meatballs Recipe | CHEFBear.net PT1H25M Serves 6 2 Cloves Garlic 2 Medium Yellow Onions 1/2 Cup Olive Oil 2 Cups Pecan Meal 1 1/2 Cups Breadcrumbs 1 Tablespoon Dried Oregano 1 Small Bunch Flat Parsley 1 Cup Shredded Mozzarella 1/2 Cup Freshly Grated Parmesan 4 Large Eggs 1/2 Teaspoon Hot Pepper Flakes 1/2 Teaspoon Salt & Freshly Ground Black Pepper 28 Ounces Canned Tomatoes 1 Small Bunch Fresh Basil Leaves 1 Pound Spaghetti 1 Gallon Cold Water Preheat oven to 400 degrees. Line a large sheet pan with Sil-pat or parchment paper. Set aside. In a Dutch oven over medium-high heat, heat 1/4 cup oil and sauté 1/2 of the garlic and onions until onions soften, about 3-4 minutes. Remove from heat and set aside. In a large bowl, mix sautéed onions, garlic, breadcrumbs, oregano, eggs, pecan meal, mozzarella, Parmesan, parsley, pepper flakes, 1/4 teaspoon salt, and black pepper until completely combined. Scoop out 2 tablespoons of mixture, form into a ball, and arrange on prepared sheet pan. Continue until all mixture is used. Bake until golden brown, about 20-25 minutes. In the same Dutch oven over medium-high heat, heat remaining oil and sauté remaining onions and garlic until onions soften, about 3-4 minutes. Stir in crushed tomatoes, and remaining salt pepper. Let the tomato mixture simmer until thickened, about 20-25 minutes. Stir in baked pecan balls and simmer for 15 minutes more. In a large stockpot over medium-high heat, add water & 1 tablespoon salt and bring to a boil. Add pasta and cook until al dente, about 10-12 minutes. Use a colander to drain pasta well and transfer to a platter. Top with sauce & pecan balls and serve.

Spaghetti and Vegetarian Pecan Meatballs

Spaghetti and Vegetarian Pecan Meatballs Recipe


Are you searching for new ways to create vegetarian dishes? Try these tasty “meatless” meatballs, featuring crushed pecans; instead of meat, these meatballs get their hardy texture with pecan meal, breadcrumbs, cheese, and plenty of savory spices. Try them with your usual spaghetti recipe and see if your family misses the meat.

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Recipe Information

Flavor Profile

American,Vegetarian

Protein

Eggs,Dairy

Category

Main Dishes

Serves

6

Total Time

1 Hour 25 Minutes

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Ingredients

      • 2 Cloves Garlic (Minced)
      • 2 Medium Yellow Onions (Finely Diced)
      • 1/2 Cup Olive Oil
      • 2 Cups Pecan Meal
      • 1 1/2 Cups Breadcrumbs
      • 1 Tablespoon Dried Oregano
      • 1 Small Bunch Flat Parsley (Chopped)
      • 1 Cup Shredded Mozzarella
      • 1/2 Cup Freshly Grated Parmesan
      • 4 Large Eggs
      • 1/2 Teaspoon Hot Pepper Flakes
      • 1/2 Teaspoon Salt & Freshly Ground Black Pepper
      • 28 Ounces Canned Tomatoes
      • 1 Small Bunch Fresh Basil Leaves (Roughly Chopped)
      • 1 Pound Spaghetti
      • 1 Gallon Cold Water

Directions

  1. Preheat oven to 400 degrees. Line a large sheet pan with Sil-pat or parchment paper. Set aside.
  2. In a Dutch oven over medium-high heat, heat 1/4 cup oil and sauté 1/2 of the garlic and onions until onions soften, about 3-4 minutes. Remove from heat and set aside.
  3. In a large bowl, mix sautéed onions, garlic, breadcrumbs, oregano, eggs, pecan meal, mozzarella, Parmesan, parsley, pepper flakes, 1/4 teaspoon salt, and black pepper until completely combined. Scoop out 2 tablespoons of mixture, form into a ball, and arrange on prepared sheet pan. Continue until all mixture is used. Bake until golden brown, about 20-25 minutes.
  4. In the same Dutch oven over medium-high heat, heat remaining oil and sauté remaining onions and garlic until onions soften, about 3-4 minutes. Stir in crushed tomatoes, and remaining salt pepper. Let the tomato mixture simmer until thickened, about 20-25 minutes. Stir in baked pecan balls and simmer for 15 minutes more.
  5. In a large stockpot over medium-high heat, add water & 1 tablespoon salt and bring to a boil. Add pasta and cook until al dente, about 10-12 minutes. Use a colander to drain pasta well and transfer to a platter. Top with sauce & pecan balls and serve.



Nutrition & Cost Facts

Calories

966 kcal

Carbs

95 g

Fat

53 g

Protein

30 g

Cost Per Serving

$2.58

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About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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