Homemade Spaghetti & Meatballs

Just because I’ve never been to Italy doesn’t mean I can’t make a mean spaghetti dish!

Also, big shout out the Jenna Marbles for making this on her YouTube channel and inspiring me to make my own version! Honestly, it just looked so good that I had to make it and after making it a couple times and making it my own, I thought it was blasphemy to not share it with you!

Spaghetti & Meatballs

1 onion

3 cloves of garlic

5 cremini mushrooms

1 c spinach

4 tbsp worchestershire sauce

2 c cooked rice

1 c black beans

3 tbsp tomato paste

1 large can whole peeled tomatoes

2 tsp dried basil

2 tsp dried oregano

1 tsp black pepper

1 box spaghetti noodles (we used whole wheat, which I’ve found are the best for not sticking!)

Start off by prepping your veggies. Minced the onion and garlic, and rough chop the mushrooms. You could probably mince those as well, I just didn’t for some reason.

Take half of the onion and half of the garlic and toss in a pan on medium to high heat with some olive, vegetable, or coconut oil.

Once they onions are on their way to being translucent, throw in the mushrooms and worchestershire sauce. Cook down fully and add the spinach and continue cooking until its wilted.

Chuck the entire contents into a blender and blender until smooth. It should blend without extra liquid but if it’s not, I would recommend adding a little water to get it there. Not too much, since you’ll be wanting to form these into meatballs.

Once blended, put in a large bowl with the black beans and rice. Bake for about 30 minutes at 350 degrees Fahrenheit.

Once those are in the oven, take the same pan you used before and throw the rest of the onion and garlic in with about a tablespoon or two of water and cook on a medium heat.

While waiting for those to cook down, take your can of tomatoes and toss in a large bowl. Also, don’t drain them! You’ll want that extra liquid to add to your sauce. Using your hands, crush the tomatoes into a sauce consistency.

Once the onion and garlic is mostly cooked down, add the basil, oregano, and tomato paste. Now, I love basil and oregano so I put a lot in. If you’re not super into either of those, or like more than the other, cut the called amounts in half or go crazy. Put the whole bottle in. Okay, maybe don’t do that but what I mean is, you’re in charge, live your dreams, you decide how much basil goes in your marinara sauce.

But once you’ve decided how much spices are going in, cook for another minute or so and then add in the tomatoes. Cut the heat down to simmer and leave it alone. You really want all of the flavors to sit together to really combine well.

Now you’re essentially done. Cook your noodles, pull your meatballs, and assemble! If your meatballs don’t hold up well enough they’re also very good if you mix them into the sauce.





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