Coconut Meatballs Spaghetti
YIELD
20 to 25 balls
PREP TIME
20 min
COOK TIME
50 min
INGREDIENTS
Spaghetti
Ingredients A
(Coconut Meatball)
250g coconut flesh (chopped)
50g mushrooms (chopped)
50g quick oat
70g plain flour
20g crushed walnut
4 garlic cloves (minced)
8 shallots
½ tsp dried oregano
½ tsp dried thyme
½ tsp salt
¼ tsp pepper
lots of parsley
Ingredients B
(Marinara Sauce)
1 large can (28 ounces) whole peeled tomatoes*
1 yellow onion
2 cloves garlic
2 tbsp extra-virgin olive oil
1 tsp dried oregano
Salt, to taste (if necessary)
Optional, for serving:
grated Parmesan cheese
parsley [chopped]
METHODS
COCONUT MEATBALL
1. In a food processor, pulse all ingredients until it creates a Crumbly mixture, Pulse approx 10-12 times. Do not over process it, you want to keep little bites of cashews and mushroom in the mixture.
2. Scoop out heaping 1 tbsp and gently form into a ball with scoop and wet hands.
3. Fry the balls in a small amount of oil until they turn brown.
MARINARA SAUCE
4. In a saucepan, combine the tomatoes, halved onion, garlic cloves, olive oil and oregano.
5. Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes. Stir occasionally.
6. Use the wooden spoon to crush the tomatoes, garlic, and onions.
Blend for a smoother paste. Add salt to taste.
ASSEMBLE
7. Pour sauce and meatballs over spaghetti and toss gently to combine. Garnish with parmesan cheese and fresh parsley. Serve hot.
