25 Apr Vegetarian meatballs with ‘spaghetti’ Napolitana
So it is the SECOND long weekend in the last two weeks, and it feels very luxurious to imagine another four days stretching out in front of us for leisure and fun.
One nice thing to do on a long weekend is to cook, and my imagination turned to turkey meatballs in a tomato marinara tonight.
There are two caveats to this dinner. 1. It should be low carb, for health and 2. It would be REALLY good if it could be vegetarian. My tempeh meatballs with ‘spaghetti’ Napolitana ticked most of the boxes.
It was a low carb and vegetarian meal that was not too fussy to make, but fun, and it tasted okay. Zucchini was substituted for the pasta, and that tasted delicious. The main problem was that the tempeh meatballs were not adequately seasoned, or did not soak up enough flavour.
Vegetarian meatballs are a fantastic idea. These were firm and crunchy and held together well. I am just thinking that additional seasonings, maybe lemon zest, additional Italian herbs, salt, pepper, and flaked almonds might make the balls more flavoursome and make this dish a definite hit!!