Spaghetti and Meatballs
Cooking time 45 minutes
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onion
4 cloves garlic finely; chopped
1 cup roughly chopped cremini mushrooms
1 cup packed baby spinach
1/2 cup sunflower seeds
1 cup cooked or canned black beans; rinsed, drained and divided
2 teaspoons dried organic basil
2 teaspoons dried organic oregano
1 cup frozen organic brown rice; thawed
8 ounces organic spaghetti
1 (25 ounce) jar organic pasta sauce
In a large skillet, heat oil over medium heat.
Add onion and garlic and cook until tender, about 5 minutes.
Stir in mushrooms and spinach.
Cover and cook until mushrooms are tender and spinach wilts, about 5 minutes.
Meanwhile, in the bowl of a food processor, pulse sunflower seeds until coarsely ground.
Add cooked vegetable mixture, half the beans, basil and oregano.
Pulse until mixture is just coming together. In a large bowl, combine puréed mixture, remaining beans and rice.
Stir until combined.
Preheat oven to 350°F.
Form mixture into 1 1/2-inch balls and transfer to a lightly oiled baking sheet.
Bake meatballs 30 minutes or until heated through and crisp on the outside.
Meanwhile, cook spaghetti according to package directions.
Drain well and return to pot.
Add pasta sauce and toss until combined and heated through.
Add meatballs and toss very gently to combine, taking care not to break up meatballs.