Spaghetti with meatless balls


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

There's an updated recipe at Spaghetti with meatless balls #2.

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


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


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.


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


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

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What I ate: October 25, 2017 is the next entry in this blog.

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