For quite a while in college, my favorite sandwich was nothing fancy, but Subway's footlong Meatball Marinara sandwich. Yeah, you probably just gasped, but I really like the hearty texture of meatballs, especially when they are slathered in a warm and chunky sauce. In fact, meatballs are one of the very few meat products I miss after eating vegetarian (sausages are another). Not to sound like the PR person for Trader Joe's since I wrote an earlier piece on them, but that's why I am excited to have discovered their Meatless Meatballs recently.
It's very easy to prepare these meatballs - just simmer them in whatever sauce you want for 10 minutes and you're done. The last time I ate them I didn't go the usual route of using a tomato-based sauce, but I tossed them with a combination of cooked whole-wheat parpadelle and spinach fettucine, green and wax beans, and some sliced carrots in pesto sauce. I finished the dish by sprinkling some (well, actually lots of) ground pepper to give it some heat. The dish tastes best when it's steaming hot!
You guessed it right: I didn't make my own pesto sauce because (1) I don't have a food processor and (2) I was lazy, and I bought the sauce from Trader Joe's too. As the summer approaches, I should probably at least get a mortar and pestle to grind the onslaught of fresh herbs into all sorts of sauces though. The dish is not vegan because there is egg in the pasta, but you can easily veganize it by using other types of pasta or even grains.
Trader Joe's Meatless Meatballs
Meatball pasta tossed with mixed vegetables in pesto sauce
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