The Chew: Spaghetti & Pecan Meatballs Recipe

The Chew: Spaghetti & Pecan Meatballs

Because Carla Hall’s husband recently went vegan, she wanted to create a recipe that would satisfy them both. She prepared Spaghetti and Pecan Meatballs, explaining that the meatballs a hearty, with the meaty texture you desire. Because of all her flavorful additions, Carla Hall was truly successful in finding a meatless recipe anyone can love! This recipe is a great way to go meatless for a meal, or serve your family a healthier version of one of their favorites! Clinton Kelly gave them a try and claimed that if you didn’t tell someone what you were serving them, they would never know they were actually pecan meatballs!

To find out how to make this delicious recipe at home, click next page.

The Chew: Spaghetti & Pecan Meatballs Recipe Ingredients

For the Pecan Meatballs:

• 1 medium yellow onion – minxed
• 2 C pecan meal
• 1 tbsp dried oregano
• 1 C mozzarella – shredded
• 4 large eggs
• salt and pepper
• 1 clove garlic – minced
• 1/4 C olive oil
• 1 1/2 C breadcrumbs
• 1/2 bunch flat leaf parsley – chopped
• 1/2 C parmesan cheese – grated
• 1/2 tsp hot pepper flakes

For the Tomato Sauce:

• 1 clove garlic – minced
• 1 can crushed tomatoes (28 oz)
• 1 bunch fresh basil – torn
• 1 medium yellow onion – minced
• 1/4 C olive oil
• kosher salt and black pepper
• 1 lb spaghetti

The Chew: Spaghetti & Pecan Meatballs Recipe Directions

For the Meatballs:

1. Preheat the oven to 400 degrees
2. Line a baking sheet with parchment paper
3. In a medium saute pan over medium-high heat, add olive oil, garlic, and onion, then cook until soft and translucent, about 3 minutes
4. Remove from the heat and set aside
5. In a large bowl, add garlic, onions, bread crumbs, pecan meal, flat leaf parsley, dried oregano, parmesan, mozzarella, hot pepper flakes, eggs, salt and pepper
6. Use your hands to mix and combine, then shape into golf ball-sized balls
7. Put the balls on a parchment lined baking sheet
8. Bake in the oven for 20-25 minutes
9. Remove from the oven and transfer to the cooked tomato sauce and let simmer for 5-10 minutes

For the Tomato Sauce:

1. In a medium Dutch oven over medium high heat, add onions, olive oil, and garlic
2. Cook until soft and translucent, about 3 minutes
3. Add the crushed tomatoes, then season with salt and pepper
4. Simmer for 15-20 minutes
5. Bring a large pot of salted water to a boil
6. Add the spaghetti and cook according to package directions
7. Drain the pasta and serve with pecan meatballs and tomato sauce