Tuscan Meatballs and Spaghetti

Instructions:

• Step 1.

  Preheat oven to 350°F. In a large bowl, mix Hungry Planet Beef™ with 1 ½ cup chopped spinach, 2 oz egg replacer, ½ cup bread crumbs, 3 tsp garlic, 2 tsp lemon zest, 1 tsp salt & ⅓ tsp pepper, and shape into meatballs.

• Step 2.

  Brown meatballs in an oil coated skillet. Transfer meatballs to baking sheet and bake in a 350°F oven for 6 minutes. Remove and hold warm.

• Step 3.

  Boil spaghetti according to package directions.

• Step 4.

  Deglaze the pans with white wine and add ⅓ cup lemon juice, 1 cup vegetable stock, 3 tbsp vegan butter, and 2 ⅓ tbsp garlic. Simmer for 4-5 minutes.

• Step 5.

  Make a slurry with the ¼ cup soymilk and 1 tbsp cornstarch. Whisk into simmering sauce to thicken and cook for 1 minute. Adjust seasoning with salt.

• Step 6.

  Add cooked pasta to sauce and toss until noodles are well coated. If sauce seems too thick, thin with a little vegetable stock.Return hot meatballs to pan and coat with sauce. Sprinkle with parmesan cheese and serve.