Year of Yeh #1: Spaghetti & Meatless Balls

This is my first “Year of Yeh” post, wherein I document the process of making recipes from Molly Yeh’s cookbook Molly on the Range. A couple nights ago, I kicked off the project by making her “Spaghetti & My Ex-Boyfriend’s Meatless Balls” recipe. The recipe utilizes spaghetti and marinara sauce as a vehicle for vegetarian meatballs.

Recipe: Spaghetti & My Ex-Boyfriend’s Meatless Balls
Difficulty level: easy if you have a food processor
Total time: ~30-45 minutes (longer if you make sauce from scratch)

The cooked meatless balls.

I had a great time making this recipe! The meatless balls are pretty straightforward as long as you have a food processor. All you have to do is: measure out your ingredients, pulse them all together in a food processor, roll the mixture into balls, and then fry them. The frying was the most challenging part of the process. For one thing, hot flying oil particles are scary! But it was also challenging to get each meatball perfectly browned on every side. Many of the meatballs I cooked had a semi-burnt spot.

The meatless balls are the star of this recipe – author Molly Yeh says so herself in the book. But she recommends serving them with spaghetti and marinara sauce, as this is one of her favorite ways to enjoy the meatless balls. I mostly followed her recommendation: I served the meatless balls over spaghetti with tomato-garlic-pesto sauce (I wanted to use up leftover basil in the fridge).

So how did the meatless balls taste? Really good! The predominant flavors were parmesan cheese and toasted almond, with pleasant seasoning from the garlic, pepper, and parsley. Smothered in sauce, these meatless balls might pass as turkey balls. On their own, they don’t really taste like meat…but they don’t need to. With their savory, slightly nutty flavor, these meatless balls absolutely hold their own.

Meatless balls served over spaghetti; topped with tomato-garlic-pesto, parmesan cheese, and basil.

Technical notes:

  • The recipe calls for toasted almonds. If you can’t buy toasted almonds, it is absolutely worth your time to toast your own almonds (just bake in the oven for 3-4 minutes at 350 F). Toasting the almonds changes/improves their flavor so much!
  • If you don’t have dried parsley, dried basil or oregano will work well too.
  • I didn’t think the meatballs needed to be fried in 1/4″ oil – just enough oil to perfectly coat the pan worked pretty well for me.
  • Marinara sauce seems like the perfect sauce for these meatless balls (I served with tomato-garlic-pesto, which was good, but marinara sauce would be better).

Author: Hannah Celeste

Hi! I'm Hannah, a book-blogger from the Northeastern United States. I enjoy reading many genres, cooking and baking, doing yoga, and spending time with my two cats.

5 thoughts on “Year of Yeh #1: Spaghetti & Meatless Balls”

  1. There is a host of potential comebacks to the phrase “ex-boyfriend’s meatless meatballs” but I am too dignified to go there 🙂

    But the dish sounds delish. Regular meatballs are often way too fatty for my taste.

    Liked by 1 person

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