Spaghetti and Soyballs

Ingredients

• 8 oz (250 g) spaghetti
• 1/4 cup (50 ml) dry bread crumbs
• 2 tbsp (25 ml) coarsely chopped fresh oregano leaves (or 2 tsp/10 ml dried)
• 1 tbsp (15 ml) coarsely chopped fresh parsley (or 1 tsp/5 ml dried)
• 1 tbsp (15 ml) whole wheat or unbleached all-purpose flour
• 1 package (14 oz/420 g) meatless meatballs (see Notes)
• 4 cups (1 l) tomato sauce (see Notes)
• 3 tbsp (45 ml) olive oil
• Grated vegan Parmesan cheese alternative
• optional

Instructions

1. In a pot of boiling salted water, cook spaghetti for 8 minutes or until tender to the bite.
2. Drain.
3. Meanwhile, in a bowl, combine bread crumbs, oregano, parsley and flour.
4. Add meatballs and toss until evenly coated.
5. Transfer to a plate, shaking off excess crumb mixture.
6. Set aside.
7. In a pot, heat tomato sauce over low heat until heated through.
8. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat for 30 seconds.
9. Add meatballs and cook, turning, until lightly browned and crispy.
10. Using a slotted spoon, transfer to tomato sauce.
11. Simmer, uncovered, for 5 minutes or until heated through.
12. Divide hot spaghetti among plates.
13. Spoon soyballs and sauce over top.