Spaghetti with meatless balls

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This was good! It's basically spaghetti and meatballs, but made with homemade sauce and vegetarian meatless balls.

I started by making a batch of homemade red wine marinara.

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And I used a package of gardein classic meatless meatballs. These are good; one package makes 4 servings of 3 balls each.

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I followed the recommended preparation of heating the frozen balls in sauce. In this case, it's 20 oz. of marinara and 1 package of meatless balls.

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And the 3 remaining packages of meatless balls, and 4 packages of just marinara (5.0 oz. each), cooling before freezing.

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Update October 30, 2017

Reheating this worked really well. I put the frozen vacuum sealed bag in the sous vide for 40 minutes at 140°F. I then transferred it to a sauté pan over low heat. That step is optional, but sometimes the sauce gets a little watery after freezing, and this provides an opportunity to fix that. Also, I liked to toss the cooked pasta with the sauce before plating, so it's nice and evenly coated. Since I need a vessel to do that, I might as well just do it in the sauté pan rather than a separate bowl.

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About this Entry

This page contains a single entry by Rick Kasguma published on October 25, 2017 5:13 PM.

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