Spaghetti and Wheatballs

Serves 2- 4 | 10 minute prep | 1 hour cook


  • 3 to 4 slices of whole grain bread
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon sea salt
  • 1/2 cup walnuts
  • 2 cups mushrooms, chopped
  • 1/2 cup onion, diced
  • 3/4 pound spaghetti
  • 3 cups jarred marinara sauce (or homemade sauce of your choice)

Preheat the oven to 350 degrees and line a baking pan with parchment paper.

Put the bread slices into a food processor and process into coarse crumbs.  Put the breadcrumbs, Italian seasoning, garlic powder and salt into a medium bowl.

Put the walnuts into the food processor and pulse into coarse crumbs, then add the walnuts to the bread crumb mixture, stirring to incorporate.

Process the mushrooms and onion until puréed, then add to the bread crumb mixture, stirring to incorporate.

Spoon out about 1 1/2 tablespoons of the mixture and roll it into a ball.  Continue this way until you’ve used all of the mixture.  Arrange the wheatballs onto the lined baking sheet.

Bake for 25- 30 minutes then gently rotate and bake for another 12- 16 minutes.

Meanwhile, cook the pasta according to package, drain, and set aside.   Then, pour the marinara sauce into a medium sauce pan and bring it to a simmer.  Once the wheatballs are finished cooking, gently add them to the sauce one at a time.  Let them simmer for 7- 10 minutes.

To serve, put pasta in a bowl and then top with the sauce and wheatballs.

Sourced from: Campbell, Leanne.  “Spaghetti and Wheatballs.”  The China Study All Star Collection.


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