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‘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…

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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.

Servings
3-nugget serving with sauce

Preparation

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
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g