Nope, that is not a typo in the title – I promised in my review post of Neat meat replacement that I was going to try their Italian product next making pasta and Neatballs! This is an incredibly simple recipe that came together very quick, but the beauty is in it’s simplicity and depth of flavor.
First – the Neatballs. The package calls for 2 eggs (or egg replacement, I used EngerG) and 1/3 cup parmesan (I used Nutritional Yeast – I really need to get my hands on some Parma). You combine that with the contents of the Neat packet and some water, form into balls and bake. Easy peasy (have I told you guys how much of a fan I am of easy?!)
I love a good spaghetti with marinara and “meat” balls, but wanted to do something a little different this time around. I decided on a kale, garlic, mushrooms & tomato sauté over gluten-free linguini. Simple ingredients that offer a lot of flavor. This meal came together so fast thanks to the fact I could bake the Neatballs, cook the pasta and sauté the veggies all at the same time. I felt like a perfectly timed machine that night. Most often my biggest mistake in the kitchen is timing everything right and one element ends up either too cold or overcooked. It’s all about constantly learning from our mistakes though, right?
Now, the honest truth. I really liked the flavor and the texture of the Neatballs, but they were a bit dry. I am willing to take full responsibility for this in the way that I served them. I’m pretty sure had I baked them, then allowed them to simmer in a pot of marinara for awhile that the dryness factor wouldn’t be an issue. I suppose I also could have broken them into smaller pieces after they were baked and mixed it in the the veggies while they cooked, but I wanted balls. Balls are pretty (huh huh huh) and symmetrical. I like symmetry. Again, live and learn. Next time I am definitely trying these marinara style!