3 Ingredient Spaghetti and Meatballs (without the meat)

Hold up now. Spaghetti and meatballs, without the meat, without the gluten, and using only 3 ingredients? WHO WHAT WHERE WHEN WHY HOW!

Ingredients:

• 1 package gluten-free quinoa spaghetti or another spaghetti variety of your choice
• 2 Amy’s Bistro Veggie Burger patties, which by the way, are the best veggie burgers ever.
• 2 cups your favorite tomato sauce; I used Rao’s Arrabbiata sauce, sold at Whole Foods.

It serves 4-6.

Directions:

1. Defrost veggie burgers by keeping them in the refrigerator (as opposed to the freezer) for 24 hours. 
2. When the veggie burgers are defrosted, they soften and are moldable! Cut each defrosted patty into even quarters.
3. With your hands, roll each quarter into a small ball. (You will have 8 “veggie balls.”)
4. Preheat oven to 400 degrees.
5. Place “veggie balls” on a non-stick baking tray, and cook for 15 minutes.
6. Meanwhile, cook spaghetti in boiling water according to package instructions.
7. Once al dente, drain in a colander.
8. Dip “veggie balls” lightly in tomato sauce, and bake for additional 5 minutes.
9. Distribute remaining tomato sauce on pasta. Top with “veggie balls.” Serve 🙂