Spaghetti No-Meatballs
This vegetarian spin on the Italian classic uses halloumi cheese as the base of its "meatballs." Rich and cheesy, they are the perfect pairing with this light tomato sauce.
Ingredients
- ½ cup parmesan
- Basil for garnish
Tomato sauce
- 1 onion
- 2 cloves garlic
- 1 tsp paprika
- 2 tbsp tomato purée
- 2 cans chopped tomatoes 540 mL / 19 oz
- 1 handful fresh basil
“Meatballs”
- 1 block of halloumi 200 g / 7 oz
- 2 carrots
- 1 egg
- 1 handful fresh basil
- 1 tsp paprika
- 4 tbsp wheat flour
- Salt and pepper
- 4 cups neutral cooking oil for deep-frying
Instructions
Tomato sauce
- Begin by chopping up the onion and garlic. Heat a large skillet or pot. Add oil, the chopped onion and garlic and sauté until soft. Next, add the paprika and tomato purée and sauté for another minute.
- Finally, add the two cans of chopped tomatoes and the fresh basil and leave the sauce to simmer while you prepare your “meatballs.”
“Meatballs”
- Begin by grating halloumi and carrots with a grater.
- Place both in a bowl, add the rest of the meatball ingredients and mix well.
- Roll the stuffing into meatballs as big or small as you’d like.
- Bring a pot of salted water to a boil. Add the spaghetti and leave it to cook while you deep-fry your meatballs.
- In a pot or deep saucepan, heat cooking oil to 350°F. Once it’s ready, carefully place the “meatballs” in the oil to deep-fry. Once they start to brown, remove and place them on a piece of paper towel to drain excess oil.
- To serve, plate the spaghetti with the “meatballs” and tomato sauce on top along with freshly grated parmesan. Garnish with fresh basil and enjoy!