'Meatballs' in Tomato Sauce


Here's a vegetarian adaptation of my Italian mother-in-law's recipe for meatballs in tomato sauce. Meaty mushrooms replace the ground beef and sausages, and a creamy risotto helps hold the nuggets together. To achieve a crisp crust without deep-frying, I brown the nuggets on one side in a skillet, turn them over onto a baking sheet and finish cooking in a hot oven. Serve over pasta, such as long fusilli.

  • 3-nugget serving with sauceServings



Nutrition Information

  • Serving Size: 8 servings
  • Calories: 342
  • Carbohydrate Content: 55 g
  • Cholesterol Content: 30 mg
  • Fat Content: 7 g
  • Fiber Content: 5 g
  • Protein Content: 12 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 980 mg