Revivelife Clinic I Naturopath in Ottawa

Spaghetti and Oregano Veggie Balls

Spaghetti and Oregano Veggie Balls

Spaghetti and Oregano Veggie Balls is a delicious and hearty dish that combines classic Italian flavors with a vegetarian twist.

There’s something comforting about old fashion spaghetti and meatballs. This veggie version is so super delicious you won’t even miss the meat! Oregano contains beta-caryophyllin (E-BCP), a substance that inhibits inflammation. It also has powerful antioxidant action thanks to rosmarinic acid, with 42 times the antioxidant punch of apples. So pass the meatballs…I mean veggie balls!

Nutritional Benefits

This dish is not only flavorful but also nutritious. It is rich in fiber from the veggies and pasta, proteins from the lentils or chickpeas, and provides essential vitamins. It’s a fantastic meal for vegetarians, and you can easily adapt it to suit vegan diets by omitting cheese or using plant-based substitutes.

Spaghetti and Oregano Veggie Balls is a comforting and satisfying dish that appeals to both vegetarians and meat-eaters alike, making it perfect for family dinners or casual gatherings. Enjoy your culinary adventure with this delightful recipe!

Spaghetti and Oregano Veggie Balls

Spaghetti and Oregano Veggie Balls

Feature Super Food: Oregano
Free From: Gluten, Dairy, Soy
Course Main Course
Keyword Plant Powered
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 29 minutes
Servings 6
Calories 302

Ingredients

  • ¼ cup vegetable stock low sodium, gluten free i.e. Pacific
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 cup mushrooms minced
  • 1 cup baby spinach packed
  • ½ cup pumpkin seeds
  • 1-14 oz. 425g can white beans, rinsed & drained
  • 2 tsp. each: oregano marjoram, basil
  • 1 cup brown rice cooked (or other gluten free grain i.e. quinoa)
  • ½ cup red bell pepper minced
  • 8 oz. 250g brown rice pasta
  • 1-25 oz. 709g jar pasta sauce
  • ¼ cup parsley chopped to garnish

Directions

  • Add vegetable stock, onion, and garlic to a large stockpot. Healthy sauté for 1-2 minutes, then stir in mushrooms and spinach, cooking for another 3-4 minutes or until spinach wilts.
  • Add pumpkin seeds to a food processor and pulse until coarsely ground. Add cooked mushroom mixture, half the lentils, oregano, marjoram and basil. Pulse until the mixture just starts to come together. Add puréed mixture to a large bowl along with remaining beans, rice and pepper. Stir until combined.
  • Preheat oven to 350°F. Form mixture into 1 1/2-inch balls and transfer to a parchment lined baking sheet. Bake veggie balls for about 20-30 minutes or until heated through and crisp on the outside. Once cooked add to a medium stock pot with pasta sauce on medium heat for 3-4 minutes or until warmed.
  • In the meantime, cook pasta according to package directions. Drain well. Toss meatballs and sauce with pasta and serve, garnishing with a little parsley.

Notes

Nutritional Facts :   Calories 302  | Total Fat  7.5 g  | Saturated Fat  1.1 g |  Monounsaturated Fat  1.0 g  | Polyunsaturated Fat 3.6 g | Cholesterol  0 mg | Sodium 17 mg | Potassium 335 mg | Total Carbohydrate 52 g  | Dietary Fiber  5.8 g | Natural Sugar 1.9 g | Protein 7.9 g | *Vitamin E 27 % |  * Vitamin A 16.1 %  | *Phosphorus 14.4
%      *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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