Kids wanted spaghetti for dinner. Again! And I was tired of the simple marinara sauce, or pesto (which happens to be their current favorite). I wanted some protein too. And when I thinking of healthy options, I thought, the classic is spaghetti with meatballs. Why not make it vegetarian? I mean, if there can be turkey meatballs.. I initially thought lentils, but it was almost time for dinner, and I didn’t have time to soak and pressure cook them, but I did have canned garbanzo beans, so that’s what I went with.
Now, I’m giving the recipe for the “meatballs” here. Marinara sauce (don’t use the sauce out of the jar) is simple, and I’ve already given the recipe here. Cook spaghetti as per instructions on the box, ‘al dente’, toss around in a tablespoon of olive oil and keep aside.
Onion – 1 (medium sized, diced)
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