Spaghetti with Plant-Based Meatballs and Marinara

Name: Spaghetti with Plant-Based Meatballs and Marinara
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 2 tablespoons, extra-virgin olive oil; 1 , onion, chopped fine; 2 , garlic cloves, minced; 1 teaspoon, dried oregano; ⅛ teaspoon, red pepper flakes; 2 tablespoons, tomato paste; ¼ cup, dry red wine; 1 , (28-ounce) can crushed tomatoes; ¼ cup, water; 2 tablespoons, chopped fresh basil; ½ cup, panko bread crumbs; 2 tablespoons, water; ½ teaspoon, garlic powder; ½ teaspoon, dried oregano; ¼ teaspoon, table salt, plus salt for cooking pasta; ⅛ teaspoon, pepper; 12 ounces, plant-based ground meat; 1 pound, spaghetti; Plant-based or dairy, Parmesan cheese (optional)

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Vegetables
Pasta
Vegetarian
Vegan

By Sam Block ･ Appears in Cook's Illustrated May/June 2022

Today’s ground meat alternatives can’t simply be substituted 1 to 1 for animal protein. Use our pointers to deliver satisfying vegan versions of comfort-food mainstays.

SERVES 4 to 6

TIME 1½ hours

Spaghetti with Plant-Based Meatballs and Marinara

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